Back to Recipe Menu

Mushroom pot pies


  • Preheat oven to 200°C fan forced (220°C normal).
  • Heat the oil in a heavy-bottomed non-stick pan and briefly sauté the onion and garlic, stirring now and again.
  • Add the mushrooms and gently cook until reasonably tender and all (if any) liquid is evaporated - don't stir at the beginning.
  • Then add the flour and stir until well combined.
  • Pour in the stock and cream. Season, stir and cook until thick and fragrant, adding the tarragon at the last minute.
  • Cut the pastry to the size of your gratin (or casserole) dish.
  • Transfer the mushroom mixture to the dish and top with the pastry, gently pushing down the edges.
  • Combine the egg and milk. Then generously brush the pastry with egg wash and cook in the oven for about 15-20 mins until the top is golden brown.
  • Serve with a simple salad on the side.
  • nb. Any 'meaty' mushrooms can be used and individual small dishes could be used, rather than one large one.


  • a splash of olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 600-700 gm Swiss brown mushrooms, halved or quartered
  • 1-2 heaped tbsp plain flour
  • 150 ml vegetable stock
  • a good splash of cream
  • sea salt & freshly ground pepper
  • 1 heaped tbsp roughly chopped fresh tarragon
  • 1-2 puff pastry sheets
  • 1 egg
  • ¼ cup milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm