VEGETARIAN MUSHROOM POT PIE WITH GARLIC GREEN BEANS

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Vegetarian Mushroom Pot Pie With Garlic Green Beans image

This comforting savory vegetarian pot pie is filled with vegan mushroom stew and topped with a golden brown crust.

Yield Serves 2

Number Of Ingredients 9

2 portions of Winter Stew
1 sheet storebought pie dough
Flour, for dusting
1 Tbsp. olive oil
1 tsp. maple syrup
1 Tbsp. olive oil
7 oz. green beans, trimmed
2 garlic cloves, minced
Sea salt

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.

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