Mushroom and Sweet Potato Potpie

Mushroom and Sweet Potato Potpie Recipe photo by Taste of Home

  • Total Time: Prep: 15 min. Cook: 1 hour.
  • Makes: 8 servings


  • 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


  • 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.
  • 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.
  • 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.
  • 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.

SOURCE: Taste of Home

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