Best Green Bean Mushroom Pie Recipes

GREEN BEAN MUSHROOM POT PIES WITH MASHED POTATOES

Steps:

• To make Mashed Potatoes: Fill a medium pot with water, bring it to a boil, and add potatoes. Cover, and cook over medium heat for about 25 minutes, until potatoes are tender but still retain their shape. Drain, and add vegan margarine and mash potatoes with a potato masher, adding just enough plant-based milk to make a creamy texture. Make sure to create a texture thin enough to smooth over the surface of the pot pies. Season as desired with salt and pepper. Set aside. (Makes about 3 ½ cups)
• While potatoes are cooking, prepare the Green Bean Mushroom Filling.
• Heat olive oil in a large sauté pan.
• Add onions, garlic, carrots, and green beans, and sauté over medium heat for 5 minutes, stirring frequently.
• Add mushrooms, tempeh, poultry seasoning, celery salt, dried mustard, black pepper, parsley flakes, and sea salt (optional). Sauté for an additional 3 minutes, stirring frequently.
• In a small bowl, mix together broth, plant-based milk, soy sauce, and flour.
• Add to sauté pan and stir well. Simmer, covered, stirring frequently, for an additional 5 minutes, until vegetables are just crisp tender. (Makes about 6 cups).
• While vegetables are simmering, preheat oven to 400 F.
• Divide vegetable stew among 4 oven-proof soup or mini-casserole dishes (about 1 ½ cups per bowl). Top each dish with one-fourth of the mashed potatoes (about 3/4 cup each), smoothing over surface of stew. Alternatively, you may place all of the stew into one 2-quart baking dish, and top with all of the mashed potatoes.
• Place the dishes on the top rack of the oven and heat for about 15-20 minutes, until mixture is golden on top.
• Remove, garnish with chopped chives, and serve immediately.
• Makes 4 servings

IMPOSSIBLE GREEN BEAN PIE

Steps:

• Heat oven to 400 degrees.
• Lightly grease 10 X 1 1/2" pie plate.
• Mix beans, mushrooms, onion, garlic and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate.Bake until golden brown and knife inserted halfway between center and edge comes out clean, 30 to 35 minute Let stand 5 minute before cutting. Refrigerate any remaining pie.

VEGETARIAN MUSHROOM POT PIE WITH GARLIC GREEN BEANS

Steps:

• Preheat the oven to 400°F (or follow the pie crust package instructions).
• Place the stew in a small but deep roasting tin or oven dish that's appropriate for a pie.
• Roll out the pastry on a lightly floured surface until ¼-inch thick. Brush around the edge of the roasting tin or dish with water, then lay the pastry over it and press it down to make it stick. Use a sharp knife to trim off any excess pastry, then press around the edges with a fork. Cut a steam hole in the middle. Mix the olive oil and maple syrup in a small bowl, then brush this mixture over the pastry. Place in the oven and bake for 30 minutes until golden brown.
• Meanwhile, prepare the green beans. Heat the olive oil in a frying pan over a medium heat. Add the green beans and garlic, season with salt and cook, stirring occasionally, for 6 minutes until the beans are tender but still have a slight bite. Serve the beans alongside the pie for a warming winter meal.

GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 425 degrees. In a large skillet, heat oil over medium. Line a baking sheet with paper towels. In a large bowl, toss together shallots and 1 1/4 cups flour until shallots are evenly coated. In batches, shake off excess flour from shallots and fry until golden and crisp, about 5 minutes, adjusting heat if shallots are browning too quickly. With a slotted spoon, transfer to sheet and season with salt. Set aside. (Store in an airtight container at room temperature with a layer of paper towels underneath, up to 2 days.)
• In a large pot of boiling salted water, cook green beans until crisp-tender, 6 minutes. Drain and rinse with cold water to stop the cooking. Pat dry. (To store, refrigerate in a resealable plastic bag, up to 1 day.)
• In a large saucepan, melt butter over medium-high. Add mushrooms and cook until liquid has evaporated, about 7 minutes. Season with salt and pepper. Add 1/4 cup flour and cook, stirring, until incorporated, about 1 minute. Whisking constantly, gradually add broth, then milk. Bring to a simmer. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Season with salt and pepper. (To store, refrigerate with plastic wrap on surface, up to 2 days. Reheat before using.)
• Add green beans to mushroom sauce and toss to coat. Transfer mixture to a 9-by-13-inch baking dish. Bake until bubbling around edges, about 15 minutes. Serve topped with fried shallots.

STEFF'S SHEPHERD PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef in a skillet over medium-high heat until beef is browned, about 10 minutes. Drain fat. Mix in green beans, cream of mushroom soup, and onion.
• Pour beef mixture into a 2 quart casserole dish and top with Cheddar cheese. Spread mashed potato on top.
• Bake in the preheated oven until the pie is hot, and the mashed potatoes are golden brown, about 30 minutes.

BEST GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.
• Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.