Meal Kit
Mushroom Pot Pie
with market vegetables and miso gravy
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Wheat, Soy
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Under %{max_calories} caloriesVegetarian
Chef
Jimmy Madla
Comfort isn't just a soft pair of slippers or a snuggle with a favorite pet. It's also layered in this warm, rich vegetable pot pie, packed chock full of healthy and delicious vegetables. Earthy miso enriches the sauce and a flakey, rich crust covers the whole pie; you'll find it has disappeared within minutes of hitting your plate.
In Your Box (serves 2)
- 10 oz. Button Mushrooms
- 1 Yellow Onion
- 6 oz. Carrot
- 5 oz. Fingerling Potatoes
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4 oz. Puff Pastry Dough Squares
- 2 oz. Peas
- 4 tsp. Vegetable Base
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1 Tbsp. White Miso Paste
- 2 Tbsp. Cornstarch
- 1 Garlic Clove
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) o30ggAO0
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Calories500
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Carbohydrates70g
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Net Carbs62g
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Fat19g
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Protein13g
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Sodium1260mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Medium Oven-Safe Casserole Dish s
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Quarter mushrooms. Peel, trim, and cut carrot into 1/2" dice. Cut potatoes into 1/4" rounds. Halve and peel onion. Cut halves into 1/2" dice. Mince garlic. Mix cornstarch and 2 Tbsp. water in a small mixing bowl.
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2 Cook the Mushrooms
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and mushrooms to hot pan. Cook until browned, 4-6 minutes. Season with 1/4 tsp. salt and a pinch of pepper.
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3 Begin the Filling
Add carrot, potatoes, onion, garlic, vegetable base, and miso to pan and cook, stirring occasionally, 2 minutes.
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4 Finish the Filling
Stir cornstarch slurry again. Add 13/4 cups water and cornstarch slurry to pan and cook until thickened, 2-3 minutes. Place prepared casserole dishes on prepared baking sheet. Pour filling into casserole dishes and top with peas.
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5 Bake the Pot Pies
Remove puff pastry squares from refrigerator. Use the back of a small knife to draw diagonal lines on puff pastry square, 1/2" apart. Draw another set of lines in opposite direction to make a crosshatched pattern. Pierce puff pastry squares with knife tip and carefully cover casseroles with puff pastry squares. Bake until golden-brown, 15-20 minutes.
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6 Plate the Dish
Let pot pies cool at least 5 minutes and serve.
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