Explorations of an Amateur Cook: Mushroom + stout pot pies with sweet potato crusts

My mom got us some adorable, red Le Creuset ramekins with lids for Christmas. I've been just waiting to stumble across a recipe that I could use them for. Thanks to First Mess, I found the perfect recipe to "break" them in - pot pies - but a very creative and different spin on pot pies, to say the least. I mean, really. Was this a dream? Sweet potato crusts? Stout? And another chance to continue my mushroom explorations? Perfect.

Mushroom + stout pot pies with sweet potato crusts

As adapted from The First Mess.

Serves 4-6.

Ingredients:

3 tablespoons grapeseed oil + additional for greasing ramekins, divided

2 shallots, finely diced

1 leek (white part only), chopped

5 sprigs of thyme, leaves removed + additional for garnish

2 cloves garlic, minced

1 tablespoon tomato paste

2 lbs. mixed mushrooms (such as cremini, portobello, shiitake), trimmed and sliced into 1-inch pieces

3 tablespoons spelt flour

1 cup stout, or other heavy, dark beer

1 tablespoon balsamic vinegar

1 tablespoon tamari soy sauce

1/3-1/2 cup olives (of your choice), drained and rinsed, chopped

1-2 small sweet potatoes, washed and thinly sliced (I used a mandolin to slice nice and thin/even)

Kosher salt and freshly ground black pepper

Preheat oven to 375 degrees F. Grease ramekins and set on a rimmed baking sheet. Heat 2 tablespoons of oil in large pot or Dutch oven over medium heat. Add shallots and sauté until translucent, about 3-4 minutes. Add leaks and all but a 1/2 teaspoon of thyme, sautéing for 2 minutes. Add garlic and tomato paste; saute until fragrant, about 1 minute.

Add mushrooms all at once, cooking until tender and glistening, about 8-10 minutes, stirring often. Sprinkle flour over mushrooms, stir to combine, and cook out for about 1 minute.

Pour stout into pot, stirring up any brown bits that have formed on the bottom of the pot. Add vinegar and soy sauce. Bring to boil, then lower heat to a simmer, cooking until liquid is slightly reduced, about 5 minutes. Remove from heat. Stir in olives and season with salt and pepper to taste.

Divide mushroom mixture among 4 (or 6) ramekins. Place 1 1/2 to 2 layers of sweet potato slices over the top of the mushroom mixture, overlapping so slices are layered in a circular direction. Brush tops of pot pies with oil, season with salt and pepper, remaining 1/2 teaspoon thyme, and garnish with thyme twigs as desired. Bake until mushroom mixture is bubbling and sweet potatoes are just beginning to brown on edges, about 30-35 minutes. Serve hot, with a salad if you like, and enjoy!

These pot pies are kind of a gem. They're so beautiful and intricate looking, yet they will keep a man happy. These pies are hearty and bold when it comes to taste. I'm sure you could play around with different stouts to find the perfect flavor, one that you prefer. The filling is so dark and rich, and the mix of mushrooms keeps it interesting. Not to mention the sweet potato crust. What an incredible idea. Plus, I had some extra slices, so I saved them in the fridge and baked them like potato chips the next day (tossed in a tiny bit of flour, followed by extra-virgin olive oil, cayenne, salt, and pepper); they baked beautifully and ended up with a great, crisp texture. Loved this innovative recipe. And loved using my new red ramekins, thanks to my mom.