Mushroom & Stout Pot Pies with Sweet Potato Crusts
Ingredients
The filling
-
3
tablespoons
olive oil
-
2
medium
shallots
-
1
unit
leek
-
5
sprigs
fresh thyme
-
2
cloves
garlic
-
1
tablespoon
tomato paste
-
2
lbs
mixed mushrooms
-
3
tablespoons
spelt or wheat flour
-
1
cup
stout or other dark, heavy beer
-
1
tablespoon
balsamic vinegar
-
1
tablespoon
Tamari
-
⅓
cup
pitted kalamata olives
-
¼
cup
chopped parsley
The crust
-
1-2
small
sweet potatoes
-
to taste
unit
sea salt
-
to taste
unit
ground black pepper
Instructions
- Preheat the oven to 375°F and grease ramekins with oil.
- Heat olive oil in a pot and sauté shallots until translucent.
- Add leeks and thyme, then sauté for another 2 minutes.
- Stir in garlic and tomato paste, cooking until fragrant.
- Add mushrooms and cook until tender, then sprinkle flour over them.
- Pour in stout, scraping the bottom of the pot, and add balsamic vinegar and Tamari.
- Bring to a boil, then simmer until reduced slightly, then remove from heat.
- Stir in olives and parsley, and season to taste.
- Divide the mixture among ramekins and layer sweet potato slices on top.
- Brush sweet potatoes with oil and season with salt, pepper, and thyme.
- Bake for 30-35 minutes until bubbling and sweet potatoes are crispy.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
10g
Sodium
400mg
Cholesterol
0mg
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