Monday, January 9, 2012

Sweet potato, mushroom, and black bean pot pies

Yesterday, my good friend Beth and I (somewhat on a whim) drove to La Crosse, Wisconsin, to run the YMCA's Resolution 5k. Granted, there was no snow on the ground, but it was still pretty chilly!

(Thanks to Beth for the photo!)

Despite the cold and the wind, however, we both ran personal records! (In fact, I ran so close to my goal time for a 5k for 2012 that I may have to reset that goal!).

Oh, and we got to meet super-ripped SubMan. For the win.

Again, thanks, Beth!

So, when I got home, all I wanted was something warm, hearty, and indulgent to celebrate.

Enter the vegetarian pot pie.

Sweet potatoes, onions, mushrooms, sundried tomatoes...

Soy sauce, black beans, celebratory glass of moscato (with ice in it-- don't judge).

Sage, thyme, salt, and flour (to thicken the filling).

Super-simple: cook down the veggies (minus the sun dried tomatoes)...

Add beans, some broth, and let simmer. Divide among pot pie containers.

And now... Gouda!

Seriously-- get the good stuff. It's worth it.

Gouda... Marshall Erickson would be proud.

Make the biscuits (I took a shortcut and used a baking mix, since I was starving!), put them on top of the filling, and bake until golden brown.

This should be illegal. Seriously.

Note that these also freeze well, so you can make a whole batch, freeze a few, and have dinner in minutes on another night!

Sweet potato, mushroom, and black bean pot pie

Inspired by this recipe from Bon Appetit


  • 1 can black beans
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 6 ounces fresh mushrooms, sliced
  • 1 medium red onion, chopped
  • 1 carrot, cut into 1/4-inch-thick rounds
  • 1 1/2 teaspoons dried sage
  • 1/4 teaspoon dried thyme
  • 1 large garlic clove, minced
  • 2 tablespoons all purpose flour
  • 3 medium sweet potatoes, cut into 1-inch chunks
  • 4 teaspoons soy sauce
  • 1/4 cup sundried tomatoes, chopped
  • 2 cups vegetable broth


1 cup multigrain baking mix (I like the one from Trader Joe's)
1/3 cup skim milk
3 tbsp olive oil
  • 3/4 cup (packed) coarsely grated Gouda cheese (about 3 ounces)

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. 

Add fresh mushrooms, onions, and carrots. Sauté for a few minutes, then add the rest of the oil, sage, and thyme. Sauté 4 minutes. Add garlic; sauté 30 seconds. 

Reduce heat and mix flour into vegetables; cook 1 minute. 

Add vegetable broth, sweet potatoes, and soy sauce. Cover; simmer until potatoes are tender, stirring occasionally, 13 to 15 minutes. 

Add black beans and tomatoes; season with salt and pepper. Divide filling among six ovenproof bowls.

Prepare the biscuits according to the directions on the box, adding in the gouda to the dough. Divide dough into biscuits and place on top of filling in bowls. Bake at 400F until golden brown. Serve warm!

No comments:

Post a Comment