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Mushroom and Sweet Potato Potpie

Mushroom and Sweet Potato Potpie

This Mushroom and Sweet Potato Potpie is a warm, hearty dish perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Cozy Dinners
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1/3 cup Olive oil divided; essential for sautéing and adding moisture
  • 1 pound Fresh shiitake mushrooms sliced; brings a rich umami flavor
  • 1 pound Baby portobello mushrooms sliced; enhances the depth of the dish
  • 2 large Onions chopped; adds sweetness and aroma
  • 2 cloves Garlic minced; provides a fragrant kick
  • 1 teaspoon Fresh rosemary minced; offers a delightful herbal note
  • 1 bottle Porter or stout beer 12 ounces; enriches flavor
  • 1.5 cups Mushroom broth or vegetable broth divided; the base of the filling
  • 2 Bay leaves infuse filling with earthy flavor
  • 1 tablespoon Balsamic vinegar adds acidity for balance
  • 2 tablespoons Reduced-sodium soy sauce provides savory depth
  • 1/4 cup Cornstarch key for thickening the mixture
For the Topping
  • 3 to 4 small Sweet potatoes peeled and thinly sliced; their sweetness pairs well
  • 3/4 teaspoon Coarsely ground pepper gives warm heat
  • 1/2 teaspoon Salt enhances flavors
  • Additional rosemary for topping; garnishes beautifully

Equipment

  • large skillet
  • Baking Dish

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Heat 1/3 cup of olive oil in a large skillet over medium heat.
  3. Sauté the chopped onions until they turn translucent, about 4-5 minutes.
  4. Add minced garlic and fresh rosemary, cooking until fragrant, about 1 minute.
  5. Stir in the sliced shiitake and portobello mushrooms, cooking until they release their moisture, about 5-7 minutes.
  6. Pour in the porter or stout beer and 1 cup of broth, then bring to a gentle simmer.
  7. Mix in the bay leaves, balsamic vinegar, soy sauce, and coarsely ground pepper.
  8. Thicken the mixture by combining cornstarch with the remaining broth until smooth. Gradually add to the skillet, stirring until thickened, about 2-3 minutes.
  9. Remove bay leaves and pour filling into a baking dish, spreading evenly.
  10. Layer the thinly sliced sweet potatoes over the mushroom filling, overlapping slightly.
  11. Drizzle with remaining olive oil and sprinkle additional rosemary.
  12. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 25 minutes, until sweet potatoes are tender and lightly browned.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 47gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 480mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 18000IUVitamin C: 22mgCalcium: 40mgIron: 2.5mg

Notes

Optional: Garnish with fresh rosemary before serving for extra flavor and beauty.

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