When I first pulled this Mushroom Gravy Pie with Garlicky Kale Mash Recipe out of the oven, I knew it was going to be something special. The smell of thyme, rosemary, and savory mushrooms filled my kitchen in the best way. I love how the rich gravy bubbles under that golden crust, while the garlicky kale mashed potatoes add the perfect creamy contrast.
After making it myself, I can honestly say this is the kind of comforting meal that feels both rustic and elegant. It’s hearty, satisfying, and completely plant-based—yet no one misses the meat. You might also enjoy exploring this flavorful idea here crispy-bang-bang-salmon-bites-bowls-recipe.
Ingredients
Here’s everything you’ll need to make this Mushroom Gravy Pie with Garlicky Kale Mashed Potatoes, along with a few helpful tips to get the best results.
For the Mushroom Gravy Pie Filling
- 2 tablespoons olive oil – Adds richness and helps brown the mushrooms properly.
- 1 medium yellow onion, diced – Builds a sweet and savory base.
- 3 cloves garlic, minced – Fresh garlic gives the filling depth; avoid jarred for best flavor.
- 450–500 grams mixed mushrooms (cremini, shiitake, button), chopped – A mix gives deeper flavor and better texture than using just one type.
- 2 tablespoons fresh thyme, chopped – Fresh herbs brighten the earthy mushrooms.
- 1 teaspoon fresh rosemary, finely chopped – Adds warmth and aroma; use sparingly as it’s strong.
- 2 tablespoons tomato paste – Intensifies umami flavor in the gravy.
- 2 tablespoons all-purpose flour – Thickens the gravy; cook it briefly to remove raw taste.
- 1 ½ cups vegetable stock – Use good-quality stock for maximum flavor.
- 1 tablespoon tamari or soy sauce – Enhances savory notes naturally.
- Freshly ground black pepper, to taste – Balances the richness.
- Salt, to taste – Adjust at the end once gravy reduces.
- 1 sheet vegan puff pastry – Creates a flaky golden crust; keep chilled until ready to use.
For the Garlicky Kale Mashed Potatoes
- 2 pounds Yukon Gold potatoes, peeled and chopped – These give a creamy, buttery texture.
- 3 cloves garlic – Boil with potatoes for mellow garlic flavor.
- 2 cups chopped kale, stems removed – Fresh kale works best; don’t use frozen for texture reasons.
- ¼ cup olive oil – Adds richness without dairy.
- ½ cup unsweetened plant-based milk – Warm before adding for smoother mash.
- Salt and pepper, to taste – Essential for balanced seasoning.
Note: This quantity serves approximately 4–6 people generously as a main dish.
Variations
This recipe is wonderfully flexible. You can adapt it based on dietary needs or what you have at home.
For a gluten-free option, swap the all-purpose flour with a gluten-free flour blend and use gluten-free puff pastry. If you want extra richness, stir in a spoonful of dairy-free butter into the mashed potatoes.
To boost flavor, you can add a splash of balsamic vinegar to the mushroom gravy for a subtle tang. For extra texture, try adding cooked lentils to the filling for a heartier pie. If you enjoy comforting baked dishes with rich flavors, you may also like this recipe best-unstuffed-cabbage-rolls-recipe.
Cooking Time
Here’s how long it takes to prepare this comforting dish:
- Prep Time: 30 minutes
- Cooking Time: 45–50 minutes
- Total Time: About 1 hour 20 minutes
Equipment You Need
- Large skillet – For sautéing mushrooms and building the gravy.
- Medium pot – To boil potatoes and garlic together.
- Baking dish or oven-safe skillet – Holds the pie filling and crust.
- Potato masher – For creamy mashed potatoes.
- Knife and cutting board – For chopping vegetables and herbs.
- Rolling pin – To gently shape puff pastry if needed.
How to Make Mushroom Gravy Pie with Garlicky Kale Mashed Potatoes?
This recipe comes together in comforting stages. Each step builds flavor, so take your time and enjoy the process.
Prepare the Mushroom Gravy Filling
Start by heating olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, then stir in the garlic. Once fragrant, add the chopped mushrooms and let them cook down until they release their moisture and become golden.
Stir in thyme, rosemary, and tomato paste. Sprinkle flour over the mixture and cook briefly to eliminate any raw taste. Gradually pour in vegetable stock while stirring, then add tamari and black pepper. Let the gravy simmer until thick and glossy.
Assemble and Bake the Pie
Preheat your oven to 400°F (200°C). Transfer the thick mushroom gravy into a baking dish and let it cool slightly. Lay the puff pastry sheet over the top, trimming excess and pressing edges gently to seal.
Cut small slits in the pastry to allow steam to escape. Bake until the crust is golden brown and puffed, about 25–30 minutes. Let the pie rest for a few minutes before serving so the filling sets slightly.
Make the Garlicky Kale Mashed Potatoes
While the pie bakes, boil the potatoes and whole garlic cloves in salted water until fork-tender. In the last few minutes of cooking, add the chopped kale to soften it slightly. Drain everything well.
Mash the potatoes, garlic, and kale together with olive oil and warm plant-based milk. Season with salt and pepper to taste. The result should be creamy, vibrant, and flecked with green.
Additional Tips for Making this Recipe Better
After making this recipe myself, I learned a few tricks that really elevate it:
- I always let the mushrooms cook undisturbed at first so they brown properly instead of steaming.
- I make sure the gravy is thick before baking; a runny filling can make the crust soggy.
- I warm the plant-based milk before mixing it into the potatoes for a smoother mash.
- I brush a little olive oil on the puff pastry before baking for extra golden color.
- I let the pie rest for at least 10 minutes before slicing—it makes serving so much easier.
How to Serve Mushroom Gravy Pie with Garlicky Kale Mashed Potatoes?
This pie looks beautiful straight from the oven with its golden crust. I like to sprinkle a bit of fresh thyme on top before serving for a rustic touch. Serve generous scoops of garlicky kale mashed potatoes on the side or spooned right onto the plate next to the pie.
For a complete meal, pair it with a crisp green salad dressed in a light vinaigrette. The freshness balances the richness of the gravy. A simple drizzle of extra olive oil over the mashed potatoes also adds shine and flavor.
Nutritional Information
Here’s a general nutritional snapshot per serving (approximate values):
- Calories: 420–480 kcal
- Protein: 10–12 g
- Carbohydrates: 55–60 g
- Fat: 18–22 g
These values may vary depending on exact ingredients used.
Make Ahead and Storage
Storing
Store leftovers in an airtight container in the refrigerator. The pie stays fresh for up to 3 days, while the mashed potatoes keep well for the same duration.
Freezing
You can freeze the mushroom filling separately for up to 2 months. I recommend freezing before adding the puff pastry for best texture when reheating.
Reheating
Reheat the pie in a 350°F (175°C) oven until warmed through to maintain crispness. Warm mashed potatoes on the stovetop with a splash of plant-based milk to restore creaminess.
Why You’ll Love This Recipe?
This recipe is pure comfort food made simple and plant-based.
- It’s deeply flavorful. The mushrooms, herbs, and tamari create a rich, savory gravy that tastes incredibly satisfying.
- It’s completely vegan. Yet the textures and flavors feel indulgent and hearty.
- It’s perfect for gatherings. I’ve served this at dinner parties, and it always impresses guests.
- It’s adaptable. You can easily adjust ingredients based on dietary needs.
- It’s cozy and comforting. Every bite feels like a warm hug on a chilly evening.
If you’re looking for a show-stopping plant-based main dish that’s both rustic and refined, this Mushroom Gravy Pie with Garlicky Kale Mashed Potatoes truly delivers. Once I made it, it quickly became one of my favorite comfort meals to share.