Mushroom Gravy Pie with Garlicky Kale Mashed Potatoes

Mushroom Gravy Pie with Garlicky Kale Mashed Potatoes

Mushroom gravy pie with garlicky kale mashed potatoes is an ideal vegan, gluten-free, 100% plant-based dinner option for your holiday table.

An individual serving of mushroom gravy pie topped with a dollop of mashed potatoes with kale. There is a grey linen napkin nearby.

An overhead shot of potted herbs outside.

An overhead shot of ingredients for a mushroom gravy pie.

Image shows a kitchen scene with pots on the stove and a cutting board with sliced mushrooms on top.

I’m going to cut right to our mushroom gravy pie today. My eyes have been bugging out a bit lately. I think it’s just excessive screen time mixed with a bit of seasonal allergies. The summer-like temperatures just keep going here, which means plenty of pollen and dust riding through the air and into our open windows.

A little while ago, I asked my Instagram followers what their favourite part of the Thanksgiving meal was. I got the overwhelming impression that we all just love to smother carbs in gravy. Mashed potatoes, sweet potato casserole, a huge variety of stuffings, and plant-based gravy by the ladleful were the big winners. I’m a huge fan of these things as well. I live for thoughtful, 100% plant-based versions of classic side dishes at holiday meals. Those weird seitan/tofu holiday roasts always seem kinda goofy to me. Maybe because I just really love sides and vegetables in general? My bud Sophie told me about a pastry-encased vegetable “gravy pie” that her mother makes for Thanksgiving, and I kind of clung to the idea of OMG GRAVY PIE! for weeks afterward.

When I imagined my own version of gravy pie, I thought about reversing the classic gravy and potatoes configuration–like a shepherd’s pie in a way, but a little more saucy. So basically we make a big pot of mushroom gravy with hearty herbs, garlic, onions, some flavour bombs, and cooked French lentils for protein. We thicken it up, pour it into a baking dish, and give it a topper of garlicky kale mashed potatoes. The potatoes get a little bit golden and despite the kale addition, the whole thing is comfortingly/reassuringly beige throughout. Basically perfect holiday food.

Wishing my Canadians a happy and relaxing Thanksgiving this week. Hope you all get some great food and calm times in with your favourite people. Lots of recipe ideas here if you’re still planning.

Four photos show potatoes being whipped into a purée, kale being boiled in a saucepan, creamy starch being added to a pot of mushrooms, and the finished gravy pie in a baking dish before baking.

An overhead shot of a mushroom gravy pie topped with kale mashed potatoes in a baking dish.

Two images of a mushroom gravy pie topped with kale mashed potatoes in a baking dish, from two different angles.

An individual serving of mushroom gravy pie topped with a dollop of mashed potatoes with kale. There is a grey linen napkin nearby.

Mushroom Gravy Pie with Garlicky Kale Mashed Potatoes

Mushroom gravy pie with garlicky kale mashed potatoes is an ideal vegan, plant-based dinner option for your holiday table.

PREP TIME45 minsCOOK TIME1 hr 15 minsTOTAL TIME2 hrs

Course Main Course, Side DishDiet Gluten Free, Vegan

Servings: 6 -8

Author: Laura Wright

Ingredients

  • 2 cups chopped and packed kale
  • ½ cup dry French lentils, rinsed
  • 1 ⅓ lbs 585 grams yukon gold potatoes, peeled and chopped
  • 3 garlic cloves, peeled and divided
  • 3 tablespoons olive oil, divided
  • 4 tablespoons unsweetened non-dairy milk, divided
  • sea salt and ground black pepper, to taste
  • 1 small cooking onion, small dice
  • 2 tablespoons minced fresh hearty herbs (I used a mix of sage, thyme & rosemary)
  • 2 ¼ lbs (1020) grams mixed mushrooms, chopped
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon gluten-free tamari soy sauce
  • 1 teaspoon tomato paste
  • 1 cup vegetable stock
  • 1 tablespoon arrowroot powder

Instructions

  • Bring a medium saucepan of water to a boil. Drop the kale into the water and simmer until kale is just-wilted and bright green, about 1-2 minutes. Using a slotted spoon, retrieve the kale and place it in a small bowl. Run some cold water over it before squeezing all of the excess moisture out. Set aside.
  • Drop the lentils into the saucepan of boiling water. Cook until lentils are tender, about 20 minutes. Drain and set aside.
  • Lightly wipe out the saucepan. Add the diced potatoes and one of the peeled garlic cloves to the saucepan. Cover the potatoes with cold water and place the saucepan on the stove over medium-high heat. Bring the potatoes to a boil and then simmer until very tender, about 18-20 minutes. Drain the potatoes.
  • In a large bowl, combine the drained potatoes, 2 tablespoons of the olive oil, 2 tablespoons of the non-dairy milk, and plenty of salt & pepper. Mash the potatoes with a masher until the potatoes have a mostly smooth texture and all ingredients are evenly mixed. Roughly chop the cooked kale and fold it into the potatoes. Set aside.
  • Preheat the oven to 375°F. Lightly grease a 9×13 glass baking dish with olive oil and set it on a baking sheet.
  • Heat the remaining olive oil in a large, heavy pot over medium heat. Add the onions to the pot and saute until slightly soft and translucent, about 3 minutes. Mince the remaining garlic cloves and add them to the pot along with the herbs. Stir until garlic is fragrant, about 30 seconds. Add the chopped mushrooms and stir. Place a tight-fitting lid on the pot and let it sit for 2 minutes.
  • After two minutes, remove the lid and season the mushrooms with pepper. Stir. Place the lid on and let the pot sit for another two minutes.
  • The mushrooms should have reduced in volume by at least a third at this point. Add the cooked lentils to the pot. Stir the mushroom and lentil mixture and then add the balsamic vinegar, tamari, and tomato paste to the pot. Stir and scrape up any browned bits at the bottom of the pot. Season the mushrooms liberally with salt at this point.
  • Add the vegetable stock to the pot and stir. Bring the mushrooms to a boil. In a small bowl, stir together the arrowroot powder and remaining 2 tablespoons of non-dairy milk to combine. Add the arrowroot slurry to the pot and stir. Let the mushrooms simmer until the surrounding liquid is slightly thickened, about 3 minutes.
  • Pour the mushrooms and gravy into the prepared glass baking dish. Dollop the mashed potatoes on top, and then gently spread them over the entire surface of the mushrooms with a spatula or the back of a spoon.
  • Drizzle the pie with olive oil and sprinkle with some black pepper. Carefully transfer the pie to the oven and bake until the filling is bubbling and the potatoes are lightly browned, about 25 minutes. Carefully remove the mushroom gravy pie from the oven and let it sit for a minute or two before serving.

Notes

  • To make this soy-free, use coconut aminos instead of the tamari soy sauce.
  • If you’re feeling it and your dish is deep enough, this pie can handle double the amount of potatoes.
  • You could use brown lentils in place of the French ones here. Alternatively, if you don’t have lentils on hand, you could use 1 ½ cups of whatever cooked pulse you like. White beans would be so good!
  • Corn starch substitutes perfectly for the arrowroot powder as our thickener here.
    -Use whatever mushrooms you like. I went for a mix of cremini, shiitake & portobello.
  • If you’re using mixed dried herbs, go with half the amount specified (1 tablespoon).
  • If you don’t have a glass baking dish, metal or Corningware is also fine for this mushroom gravy pie! As long as it’s oven-safe and at least 2 inches deep.


Show Hide 84 comments

  • Sarah | Well and Full

    Lol “reassuringly beige”. But yes, yes, beige foods are often the most comforting and cozy. Weirdly though, Thanksgiving is my least favorite of the holidays because I don’t really like the food… I don’t particularly like gravy because it is soupy and I firmly believe that if something is soupy, it should be soup. But as I was gazing at these photos, my mouth was kind of watering a bit? Idk, maybe because of the mashed potatoes? What is happening to me?!! Maybe I haven’t given gravy a proper chance 😉Reply

  • Nicola

    At what point do you add the cooked lentils to the gravy mixture?Reply

    • Laura

      After the mushrooms have reduced by at least a third. It’s mentioned in roughly the 8th step of the recipe.
      -LReply

  • karen

    I have 2 questions:

    1. Can soya sauce be used in place of tamari?
    2. Are the herbs in the recipe dried or fresh?

    Thanks!!Reply

    • Laura

      Hi Karen,
      Soy sauce is totally fine and I used fresh herbs, but I’ve included a note about dried as well.
      -LReply

  • Karen

    I have one more question. I don’t have a glass dish. What other types of dishes can I use for this recipe?Reply

    • Laura

      Any oven-safe dish that is at least 2 inches deep is fine–metal, corningware etc.
      -LReply

  • Karen

    I’m sorry, but each time I read the recipe, I come up with more questions. Are you using dried or canned lentils in the recipe?Reply

    • Laura

      The dried ones!
      -LReply

  • Kelsey @ Appeasing a Food Geek

    This looks absolutely wonderful! I loooove the gravy pie idea with mashed potatoes up top. So cozy and comforting 🙂 xoxoReply

  • ReaderRita

    Thank you- it looks absolutely heavenly! This recipe has every comfort food I hold dear in one remarkable dish. I need to make this as soon as possible…Reply

  • Sophie MacKenzie

    OMG, YUUUUM! Long live the gravy pie! <3 Happy Thanksgiving, buddyReply

    • Laura

      Thank u for being my gravy muse hehe <3 xoReply

  • Rachel @Clean Eating for the Non-Hippie

    Mmmm, comfort food that I can feel good about!!!Reply

  • Laine

    Laura, this pie looks like the perfect comfort food! Will try it this weekend. 🙂Reply

  • Ray

    That looks wonderful comfort food… What Greg on Masterchef UK would call a hug in a bowl Reply

  • Kimberley

    I’m in love.Reply

  • Marta

    I cannot even say how much I’m drooling over these photos! Al hail to the comfort beije/brown fall and winter dishes <3
    I have a question though: It is very hard for me to find kale anywhere near where I live, do you have any suggestions for other green veggies I could use instead? I was thinking of spinach but I’m afraid it would release too much liquid…
    Thanks 🙂Reply

  • Susan Wright

    it looks so good, I have got to try to make this, Thank youReply

  • Renée

    I’m a fan of your Garden Keeper’s Pie so this is like a Thanksgiving version that I need to try, absolutely. Beautiful photography, Laura.Reply

  • Laura

    Hi, would you be willing to share a recipe for the shredded root salad you described in this post? It sounded so good.
    Thanks for all the great recipes. You are very talented.

    LauraReply

    • Laura

      Hi Laura,
      It will be very similar to this salad: https://thefirstmess.com/2013/11/06/shredded-brussels-sprouts-fall-vegetable-salad-garlic-orange-tahini-dressing/. I’ll just be adding some sliced kale and roasted delicata squash slices on top.
      -LReply

  • Maria

    This looks sinfully good!! I would definitely want to double the potatoes! YUM!!! Last year I made a mashed potato with a hint of horseradish in it and that was a big hit. Do you think it would pair well with the flavors in the gravy here? I made the potatoes last winter to accompany a roast that I didn’t actually eat, but I think the gravy from the roast included similar spices.Reply

    • Laura

      I think horseradish is a win with almost anything that is kind of dark and “meaty.” I would go for it! 😉
      -LReply

  • Imre

    Made it this evening and it was absolutely delicious! I made some changes: I added almost half a medium cauliflower to the potatoes mash and also added a little Worcestershire-sauce to the gravy, and used two teaspoons tomato-paste. Instead of lentils, I used a pot of white beans. Also instead of vegetable broth I used mushroom-broth. Very delicious! Will surely make it again. Thanks for the lovely recipe!Reply

  • Kourtney

    I made this at my parent’s Harvest dinner and it was thoroughly enjoyed! My grandmother took extras home 🙂Reply

  • Louise

    Made this tonight. A big hit with the whole family! Thank you!Reply

  • Alex

    This looks so incredible, Laura! I recently posted a very similar recipe too, except my base consists of tempeh and mushrooms. Love your ratio of sauce to potatoes 😉Reply

  • Diane

    This recipe is a keeper. We all loved it and will definitely have it again.
    But we’re not going to wait for a special occasion.Reply

    • Diane

      PS. Thank you. Hope you had a beautiful Thanksgiving:)Reply

  • Monick

    Your mushroom gravy pie is absolutely delicious. I have shared it with my vegan friends. Kept it in my book of favorites recipes. Looking forward to trying your butternut minestrone soup. MonickReply

  • Millie

    I prepared this delicious dish last night. It was extremely tasty. My husband and I enjoyed the flavors and comfort of this dish. It’s a keeper. I’ll definitely be making it again. Thank you!Reply

  • Gaby

    I’ve always been told not to put potatoes in a food processor because of how gluey/starchy they get— is the goal to have a denser potato crust?Reply

  • Sami Romansky

    These photos are lovely and it sounds so scrumptious!Reply

  • Renee

    Thanks for that recipe. I am a new vegan due to medical reasons, and a lot of the vegan recipes I see on line make me think, OMG, who in the world would find that edible?

    But I’ve been trying to find tasty ways to incorporate more kale into our diet, and this dish looks absolutely marvelous. Do you think it might work putting some finely chopped cooked kale into the gravy/mushroom mixture?Reply

    • Laura

      Hi Renee,
      You could definitely fold some chopped kale into the filling right before you put it into the dish for baking. I’d say you could fit up to 2 packed cups of chopped kale? Let me know what it’s like.
      -LReply

  • Julie

    Thanks for a great recipe, it is so delicious! ❤️Reply

  • Cassie Autumn Tran

    What a comforting and hearty dish! I would totally dig into the entire serving tray in a heartbeat! LOL! I think sweet potatoes would work on top as well–makes the perfect creaminess and sneaks in some vitamin A too!Reply

  • Miranda

    This is perfect fall comfort food. Yum! And I can totally relate to being the person that volunteers to bring salad so there’s something green to eat, that’s so me!Reply

  • Amanda

    This looks delicious. Have you ever tried to make it ahead and freeze it? Curious if it would turn out ok.

    Thanks!Reply

    • Laura

      So I put leftovers of this into little ramekins, wrapped them tight, and sent a few over to my mother, and she froze them. After a thaw in the fridge and a re-bake in the oven to get them, bubbling, they were great!
      -LReply

  • Caroline Atwood

    OMG yum! I made this two days ago, and since its just me,I have been eating it since then. My potatoes turned out a little starchy/gluey, maybe due to the type I used (I used my mom’s garden potatoes) or because I used a blender instead of a food processor. Either way, it still turned out awesome. I think I might make just the mushroom gravy part sometime to pour over brown rice or other grain. I also decided to spread it on sourdough and top with avocado for breakfast one morning and it was prime!

    Thanks for the deliciousness Laura!Reply

  • Kim Hutchinson

    I made this recipe exactly as instructed and it was pretty good. I should have added more salt to the potatoes – next time I’ll taste as I go.

    I also made GARLICKY WINTER VEGETABLE & WHITE BEAN MASH WITH MUSHROOM MISO GRAVY from the cookbook. I LOVED this recipe even more than the gravy pie. Buy the book. It’s incredible!Reply

  • Erin

    I made this over the weekend and it was just wonderful–everything I want out of a weekend comfort meal (delicious, not so heavy, full of protein).. I used dried herbs with no issues, and I had some dried shiitake mushrooms I simmered and later included with the other mushrooms. Wonderful all around, thank you!Reply

  • Rosemary Stelmach | A Hint of Rosemary

    This looks so amazing!! I’m thinking that I may have to try this recipe after our Thanksgiving feast. I always make too many mashed potatoes …seems to be a thing I do every year. But really, now I’m hoping to have a bunch left over. If not, it’s okay. I’m making this anyway. Perfect winter warm-up dish!Reply

  • Laura

    I made this for thanksgiving and it was good but could benefit from salting early and salting often. Salting at every stage instead of just when the mushrooms are cookingReply

  • Eileen

    Thank you soooooo much! I’ve made this twice. The second time there were potato quantity adjustments with a houseful of Peruvians and Irish… I had to at least double the potato! I know I’m going to make this all winter long. And, yours is the first cookbook I’ve ever bought!Reply

  • Tina

    Oh my – this looks INCREDIBLE. I’m so glad I came across this recipe – It looks like the ultimate comfort food. Definitely pinning to try ASAP.Reply

  • Liesl

    I feel like it just won’t be as good unless it’s served in this beautiful baking dish! Would you share its source?Reply

    • Laura

      It’s from Pottery Barn!
      -LReply

  • Stephanie

    This recipe is so tasty! I love the flavor. As a couple folks mentioned, though, mashing potatoes in the food processor results in a sticky, gluey mess. You don’t want to overwork the potatoes. Manually mashing is definitely the way to go. And I have better luck with russets, for whatever reason, to get a fluffier end result.Reply

  • Michelle

    I made this tonight…..YUM!!! I subbed a can of small white beans for the lentils used instant mashed potatoes and chopped up some spinach instead of kale and just stirred into hot potatoes. I will absolutely be making this again! Maybe next time will try cauliflower mash instead of potatoes for a no carb option!Reply

  • Diana Aspin

    I am so loving your cookbook, Laura. A friend gave it to me after my husband had quintuple bypass surgery and we commuted to eating a plant-based diet. I.was crying myself to sleep wondering how on earth to get into him the calories needed to regain his lost weight on.vegetables and little fat. The book has turned our lives around we are still.exhausted and shocked after 3 weeks BUT we are loving our foI’d. Your food. Thank you from the bottom of my heart – and my husbands new one. DianaReply

    • Laura

      Thank you so much for sharing this with me, Diana. I’m deeply moved and also just so happy that you and your husband are finding some enjoyment during this time of transition. All my best to you both going forward 🙂
      Warmly,
      LauraReply

  • Jill

    What leafy green can I sub for kale? My partner refuses to eat kale – I am suspicious that his refusal stems from some sort of subconscious protest to being forced into a vegan diet 6 days a week.

    So kale sub? As the comment above posts, will spinach be too mushy? Escarole maybe or swiss chard?

    P.S.Your creamy lentil stew is my absolute favorite recipe.
    ThanksReply

    • Laura

      I would probably go to collard greens, chard or mustard greens! Hoping none of these are too strongly flavoured for your man though 😉
      -LReply

  • HercheyK

    I made this dish over the weekend for a foodie club (basically a supper club) gathering, for which our theme was creative comfort foods. It was superb. Thank you!Reply

  • Sarah

    The mashed potatoes came out soupy, so they save into the gravy. I would use twice as many potatoes and a hotter oven next time. But, taste was great!Reply

  • Melanie

    H! I absolutely have to drop a comment here to let you know that I made this dreamy spin on a shepard’s pie and it was beyond delicious! My family loved it. The pie is so cozy but not so heavy that it weighs you down. I made the recipe exactly as listed but I’d say it feeds more like 6…and people WILL want seconds! Thanks for a great recipe!Reply

  • Lily

    Well this was DELICIOUS. I didn’t need to add any water for the stock as so much water came from the mushrooms so I just added a stock pot to the dish.
    Also I’d recommend using more potatoes as mine went far too creamy and soft and disappeared into the dish when I served up.Reply

  • Julie

    this is a great comforting meal…but the second day it was fabulous for lunch. Gave the opportunity for everything to meld together and it was perfect!Reply

  • Janet Chadwick

    Thank you so much for making this easily printable without all the pics, and including your website in it.. I’m going to make this tomorrow, and it was great to not have ink and paper wasted with the usual pics etc. 🙂 MUCH appreciated.Reply

  • Sophia

    Hi Laura,

    Could you use something in the place of lentils for this recipe?

    ThanksReply

    • Laura

      Hi Sophia,
      Cooked white beans or chickpeas would also be great. You could also use small dices of whatever vegetables you like if you aren’t into beans/legumes. Crumbled tempeh is another great option.
      -LReply

  • Rhiannon

    Hi! Found your site and made this recipe tonight. YUMMY!! I loved how you listed alternatives that is so helpful thank you! I’m trying very hard to convert my family to plant based eating. This is proving difficult with my meat eating husband who grew up on a beef cattle farm. After dinner I told him wow that tasted like beef. His reply of course it did it was beef gravy. I said no I made it. He said well yes with a beef bullion cube. I said nope from scratch. He couldn’t believe it! Amazing recipe if you were able to fool him into thinking it was beef based!! Looking at your other recipes they are perfect for my transition for him. Showing plant based eating isn’t all about eating salads! Thank you!Reply

  • Kelly

    Omg finally made this tonight and it was amazing!! I added the kale to the mushroom mixture instead, and I also added some diced multi-colored carrots as well. I followed your advice and doubled up on the potatoes and put it all in a deep dish round soufflé dish…So delicious!Reply

  • Stacey

    What amount of mushrooms do you recommend?Reply

    • Laura

      2 1/4 lbs as it is listed in the recipe.
      -LReply

  • Lou

    This is incredible! Made it for dinner tonight – huge hit with the whole family. I have a feeling this will be on high rotation here through the cooler months. Many thanks for an awesome recipe.
    I used Sweet Potato instead of white potato and it was heavenly!Reply

  • Danielle Benton

    I just made this tonight – so flavourful and hearty! I added a bit of cheese and parsley on top, super delicious, thank you!Reply

  • Michelle Stone

    Love the look of this recipe – prefect for winter and it’s cold down under and its going to go down a treat in our house.

    Love the images by the way – question for you – Do you use any studio lights for the photographs or is it all natural lighting.Reply

    • Laura

      Thanks so much, Michelle! I only use natural light for my photographs.
      -LReply

  • Charlotte

    Thank you so much for sharing! I am planning on making this tomorrow for Thanksgiving. Is it possible to prep the gravy and potatoes the day before, cool separately in the fridge and add them together to bake the next day or do they need to be hot from the pan to go into the oven? (I’m a newbie cook!)
    Thank you and Happy Holidays!Reply

    • Laura

      Hi Charlotte,
      Yes you can definitely make and refrigerate these components separately ahead of time and then put them together on the big day!
      -LReply

  • Tammy

    My New Years resolution is to learn to cook delicious vegetarian meals. I am new to this way of cooking. I have to say it was a little labor intensive for me. I think if I make it again it would be a lot easier. Any tips would be appreciated for vegetarian/vegan cooking. I got your book for Christmas (First Mess Cookbook) I love the pictures so much! I look forward to trying more of your recipes.

    Thank you,
    TammyReply

  • Kat

    I made this last night and it is delicious! Perfect comfort food. The only change was that I doubled the potatoes. Thank you for another excellent recipe!Reply

  • Melanie Favola

    Hi there, this looks stunning!
    Can you use cauliflower mash as a substitute to the potato?
    I’d like to make this but I’m cutting out really starchy food from my diet.Reply

    • Laura

      Hi Melanie!
      You can definitely substitute cauliflower for the potatoes. The topping won’t be as fluffy, but it will still be flavourful and have the same feel.
      -LReply

  • Emily

    I made this last night and could have eaten the whole thing alone. The umami from the mushrooms is perfectly brought out by the balsamic and tamari. I didn’t have any arrowroot flour so I used regular and it thickened up just fine, I also added a splash of white wine and it worked out amazing! This will be on repeat all winter for us, thank you! Reply

  • Joris Lens

    Wow, really great recipe, thanks for this! Tested and approved! We make double amount of potatoes to be full :—)Reply

  • Sari Ripstein

    5 stars
    Today felt like the first really frigid wintery day. We whipped this up tonight for the first time and it really hit the spot. Will absolutely make again, and again!Reply

  • Clare

    5 stars
    This is one of my favourite recipes of all time. Every time we have a family holiday like thanksgiving or Christmas, this is the recipe I make for those family members that are vegan. Everyone always gobbles it up! It is pure heaven. Thank you for coming up with this recipe! Reply

    • Laura

      Clare, this makes me so happy! So glad that you and your family are enjoying it. Thanks for leaving this comment and review!
      -LReply

  • Erin

    5 stars
    EXCELLENT comfort food!  I left out the lentils (it’s a texture thing) and added frozen peas and pearl onions.  Was SOOOO delish!Reply

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