Mushroom and Stout Pot Pies with Sweet Potato

Mushroom and Stout Pot Pies with Sweet Potato

Serves: 4-6

Ingredients

• 3 tbsp grapeseed or other neutral oil + extra for greasing, divided
• 2 shallots, fine dice
• 1 leek (white part only), chopped
• 5 sprigs of thyme, leaves removed + extra for garnish
• 2 cloves of garlic, minced
• 1 tbsp tomato paste
• 2 lbs mixed mushrooms (I used cremini, portobello + shiitake), trimmed and sliced into 1 inch pieces
• 3 tbsp spelt OR wholewheat flour (or GF flour/flour blend of choice–I’ve read that sorghum flour is great for thickening sauces)
• 1 cup stout or other dark, heavy beer
• 1 tbsp balsamic vinegar
• 1 tbsp tamari soy sauce
• 1/3 cup pitted kalamata olives, chopped
• 5 sprigs of parsley, leaves removed + chopped
• 1-2 small sweet potatoes, washed and thinly sliced
• salt and pepper

Instructions

1. Preheat the oven to 375 degrees F. Grease 4-6 ramekins with grapeseed oil and set on a baking sheet.
2. Heat 2 tbsp of the oil in a large, heavy pot over medium heat. Add the shallots. Saute for 2-3 minutes or until translucent. Add the leeks and all but a 1/2 tsp of the thyme to the pot and saute for another 2 minutes. Add the minced garlic and tomato paste to the pot. Saute until the garlic is fragrant, about 30 seconds. Add the chopped mushrooms to the pot all at once. Cook mushrooms until tender and glistening, about 8-10 minutes, stirring often and adding a bit of liquid or extra oil if necessary. Sprinkle the flour over top of the mushrooms. Stir and cook out the raw flavour of the flour for about a minute.
3. Pour the stout into the pot, scraping up any brown bits at the bottom of the pan. Add the balsamic vinegar and soy sauce. Bring the mixture to a boil. Simmer for 5 minutes, or until liquid is reduced slightly. Remove from the heat. Stir in the olives and chopped parsley. Season the mixture to taste.
4. Divide the mushroom mixture among 4-6 ramekins. Layer the sweet potato slices on top, overlapping the circles as you go. There should be 2 solid layers of sweet potatoes on top of the mushrooms. Brush the top of the sweet potato slices with the remaining oil, season the slices with salt, pepper and remaining chopped thyme. Bake pot pies for 30-35 minutes, or until mushroom mixture is bubbling and the sweet potatoes are browned and lightly crispy on the edges. Serve hot.

Source: thefirstmess