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Forager’s Pie

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A deeply savoury mix of roasted mushrooms and Umami Bomb gets tucked under creamy mashed potatoes and baked until golden. Cozy, hearty and entirely meat-free.

Vegetarian

Gluten-Free

Nut-Free

KANEL KITCHEN FAVORITE

What you'll need

  • 2 tbsp Umami Bomb
  • 1½ lb (680 g) mixed mushrooms, roughly chopped
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 2 tsp Worcestershire sauce or soy sauce
  • 1 cup vegetable or mushroom broth
  • ½ cup peas, fresh or frozen
  • 2 lb (900 g) Russet potatoes, peeled and cubed
  • ½ cup whole milk
  • ¼ cup butter
  • 1 cup grated Gruyère (optional)
  • Freshly ground black pepper, to taste

Preparation

  • Preheat oven to 400°F.
  • Add potatoes to a large pot of salted water and boil for 15–20 minutes, until fork-tender. Drain well and return to the pot. Add butter and milk and mash until smooth and creamy. Set aside.
  • Meanwhile, toss mushrooms with olive oil and spread on a baking sheet. Roast for 15–20 minutes, until browned and their moisture has cooked off.
  • In a large skillet over medium heat, cook onion for about 5 minutes, until softened. Add garlic and cook for 1 minute.
  • Add roasted mushrooms, tomato paste, Worcestershire sauce and Umami Bomb. Stir in broth and simmer for about 10 minutes, until the mixture is rich and slightly thickened. Season with black pepper to taste.
  • Transfer the mushroom mixture to a baking dish and scatter peas evenly over top. Spoon over the mashed potatoes and spread to the edges. Top with Gruyère, if using.
  • Bake for 25–30 minutes, until bubbling around the edges and golden on top.