Equipment
Ingredients
Umami Broth
- 30 g dried porcini mushrooms, rinsed
- 500 ml boiling water
Vegetable Filling
- 60 g unsalted butter, divided
- 250 g cremini mushrooms, quartered
- 150 g shiitake mushrooms, sliced, tough stems removed
- 150 g oyster mushrooms, torn into bite-sized pieces
- 1 yellow onion, diced
- 150 g carrots, peeled and diced
- 150 g parsnips, peeled and diced
- 250 g red potatoes, cut into 1.5cm cubes
- 3 garlic, minced
- 5 g fresh thyme, finely chopped
- 3 g fresh rosemary, finely chopped
- 100 g lacinato kale, tough stems removed, roughly chopped
Gravy Base & Finishers
- 40 g all-purpose flour
- 120 ml heavy cream
- 15 ml soy sauce
- 10 g dijon mustard
- salt
- black pepper
Crust
- 250 g puff pastry, thawed but cold
- 1 egg, beaten with 15ml water
Nutrition (per serving)
Method
Place the dried porcini mushrooms in a heatproof bowl and pour the boiling water over them. Let soak for 20 minutes to rehydrate and create a rich broth.
Preheat the oven to 200°C (400°F). Line a fine mesh sieve with a paper towel or coffee filter and strain the porcini soaking liquid into a separate container, reserving both the liquid and the rehydrated mushrooms. Chop the rehydrated porcini.
Melt 30g of butter in a large Dutch oven over medium-high heat. Add the cremini, shiitake, and oyster mushrooms in an even layer. Sear without moving for 3-4 minutes to develop a brown crust, then stir and cook until their moisture evaporates.
Lower the heat to medium. Add the remaining 30g of butter, diced onion, carrots, parsnips, and potatoes. Sauté until the onions are translucent and the root vegetables begin to soften.
Stir in the minced garlic, thyme, and rosemary. Cook until highly fragrant. Sprinkle the flour over the vegetable mixture, stirring constantly to coat everything evenly and cook out the raw flour flavor.
Gradually whisk in the reserved porcini liquid, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer, allowing the broth to thicken into a glossy gravy.
Fold in the chopped porcini mushrooms, kale, heavy cream, soy sauce, and Dijon mustard. Simmer just until the kale is wilted and tender. Taste and generously adjust seasoning with salt and black pepper. Remove from heat and let cool slightly.
Transfer the slightly cooled vegetable filling into a 2-liter baking dish. Roll out the cold puff pastry to fit over your dish with a slight overhang. Carefully drape the pastry over the filling, pressing the edges against the outside of the dish to seal.
Using a sharp knife, score decorative slits in the top of the pastry to act as steam vents. Brush the entire surface evenly with the egg wash.
Bake at 200°C (400°F) until the puff pastry is fully puffed, deeply golden brown, and the filling is visibly bubbling through the steam vents.
Remove the potpie from the oven and let it rest at room temperature. This allows the creamy gravy to set up slightly so it does not flow like soup when serving.
Chef's Notes
- Always strain porcini soaking liquid through a fine filter or paper towel, as dried mushrooms often harbor sand and grit that will ruin the texture of your gravy.
- Do not crowd the pan when searing the fresh mushrooms. Browning them deeply before adding moisture is crucial for building a complex, meaty flavor profile.
- The soy sauce and Dijon mustard are secret weapons here; they do not make the dish taste Asian or overly mustardy, but instead provide a crucial backbone of umami and acidity to balance the rich cream and root vegetables.
- For individual servings, divide the filling into four oven-safe ramekins and cut circles of puff pastry slightly larger than the diameter of the bowls to act as lids.
Storage
Refrigerator: 3 days — Store pastry separately if possible to maintain crispness, or reheat entire pie in the oven.
Freezer: 2 months — Freeze unbaked. Bake directly from frozen, adding 15 to 20 minutes to the total baking time.
