mushroom pie + stilton biscuit crust

mushroom pot pie

pot pie is a pretty humble dish, but one i think most people love. meat pies are ubiquitous, but a good veggie pie is not always easy to find.

the recipe is straightforward, but i did dress it up a little bit. stilton pairs so well with mushrooms, so it gets crumbled up in a biscuit crust, and i added some caramel-y onions, white wine, and fresh thyme to the filling. you can do it up in a large pan, or make up some individual ones for a perfect meal for one.

you may be looking at the picture and thinking, wait, that looks like cheddar cheese in those biscuits! you’re right, and i included that option in the recipe, because the truth is, there are some weird people out there who don’t like blue cheese. probably the same people who don’t like kittens, or happiness. i have nothing against some good old cheddar cheese, and it works equally well.

mushroom pot pie

mushroom pot pie with stilton biscuit crust

3 cups unsalted vegetable stock
3 tbsp. vegetable bouillon powder
4 oz (1 stick) butter
3 onions, halved and sliced
4 carrots, cut into 1/2″ dice
2 large potatoes, peeled and cut into 1/2″ dice
4 large stalks celery, cut into 1/2″ dice
4 cups small button mushrooms, cut in half
1 cup flour
1 cup white wine
4 sprigs fresh thyme
1/2 tsp dried basil
Salt and pepper to taste
1/4 cup 35% cream
2 cups frozen peas

biscuit crust:

2 cups all-purpose flour
4 tsp. baking powder
1 tsp salt
3/4 cup cold butter, cut into small pieces
1 cup crumbled stilton or grated extra-old cheddar cheese
1 cup buttermilk
flour for dusting
egg wash for brushing (1 egg yolk + 2 tbsp milk, cream, or water)

place stock in a small pot and heat to simmering. add the vegetable bouillon and stir to dissolve. keep hot while you prepare the filling.

in a large pot, melt 1/2 the butter over medium high heat. add the onions and cook, stirring, for 7 minutes, or until the edges just start to colour. turn heat to medium-low, and cook onions another 10 minutes, or until they are well-coloured. remove to a bowl and set aside.

increase heat to medium high. add remaining butter and the carrots, potatoes, celery, mushrooms, and thyme sprigs and cook for 10 minutes, until vegetables are slightly softened and mushrooms have released most of their liquid. return onions to the pan, along with any juices form the bowl. sprinkle the mixture with the flour and stir briefly. add the wine, and stir to make a thick paste. slowly add the hot stock, stirring well so no lumps form (don’t worry if you get a few small ones). and basil, and season with salt and pepper. reduce heat to a low simmer and cook for 5 minutes, stirring. remove from heat, fish out the branches from the thyme, and stir in the cream. pour into a 13×9″ baking pan and set aside while you prepare the biscuits.

preheat oven to 375f

in a large bowl, stir together flour, baking powder, and salt. use a pastry blender or 2 knives to cut in the butter until the pieces are smallish, the size of baby peas. add the cheese and toss to coat in the flour. make a well in the centre and add the buttermilk all at once. stir a few times just to combine, then scrape dough out onto a floured surface. lightly dust with flour. it will be very sticky. turn and fold the dough 4 or 5 times, then form into a rough square shape. cut into squares, rounds, or whatever shapes you like, and place on top of the mushroom mixture. re-roll any scraps and cut. the biscuits do not have to cover the filling completely but they can. be as creative as you like!

brush the biscuits with egg wash and bake the pie for 35-40 minutes, or until biscuits are golden brown and puffed and the filling is bubbly.

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