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Mushroom and Sweet Potato Potpie

6 reviews
Total Time
Prep: 45 min. Bake: 30 min.

Recipe by Iben Ravn, Copenhagen, AA (Zip 340xx)

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 22, 2023

The last time I was in the U.S., I had an amazing mushroom and beer potpie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I've come pretty close! —Iben Ravn, Copenhagen, Denmark

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Test Kitchen tips
  • Instead of beer, you could use dry red wine, marsala or additional more mushroom broth.
  • We're not sticklers for specific types of mushrooms. Go ahead and experiment with whatever mushrooms you have; just be sure to saute them until they turn a rich golden brown. This really adds a lot of flavor.
    • Test Kitchen Approved

    Mushroom and Sweet Potato Potpie

    6 reviews
    Prep Time 45 min
    Cook Time 30 min
    Yield 8 servings

    Ingredients

    • 1/3 cup olive oil, divided
    • 1 pound sliced fresh shiitake mushrooms
    • 1 pound sliced baby portobello mushrooms
    • 2 large onions, chopped
    • 2 garlic cloves, minced
    • 1 teaspoon minced fresh rosemary, plus more for topping
    • 1 bottle (12 ounces) porter or stout beer
    • 1-1/2 cups mushroom broth or vegetable broth, divided
    • 2 bay leaves
    • 1 tablespoon balsamic vinegar
    • 2 tablespoons reduced-sodium soy sauce
    • 1/4 cup cornstarch
    • 3 to 4 small sweet potatoes, peeled and thinly sliced
    • 3/4 teaspoon coarsely ground pepper
    • 1/2 teaspoon salt
    Text Ingredients

    Directions

    1. Preheat oven to 400°. In a Dutch oven, heat 1 tablespoon oil over medium heat. Add shiitake mushrooms and cook in batches until dark golden brown, 8-10 minutes; remove with a slotted spoon. Repeat with 1 Tbsp. oil and the portobello mushrooms.
    2. In same pan, heat 1 tablespoon oil over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic and 1 teaspoon rosemary; cook 30 seconds longer. Stir in beer, 1 cup broth, bay leaves, vinegar, soy sauce and sauteed mushrooms.
    3. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. In a small bowl, mix cornstarch and remaining broth until smooth; stir into mushroom mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove and discard bay leaves; transfer mushroom mixture to 8 greased 8-oz. ramekins. Place on a rimmed baking sheet.
    4. Layer sweet potatoes in a circular pattern on top of each ramekin; brush with remaining oil and sprinkle with pepper, salt and additional rosemary. Bake, covered, until potatoes are tender, 20-25 minutes. Remove cover and bake until potatoes are lightly browned, 8-10 minutes. Let stand 5 minutes before serving.

    Nutrition Facts

    1 serving: 211 calories, 10g fat (1g saturated fat), 0 cholesterol, 407mg sodium, 26g carbohydrate (10g sugars, 4g fiber), 5g protein.

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