Pictured above as stew, below as pot pie.
Happy weekend! Today you get a two-for-one recipe! You can make this either as a stew or a pot pie, whichever happens to strike your fancy. With temperatures a good 10 degrees below average, and the coming weekend twice that, it's a good one for warm, hearty comfort food. I'm a big fan of stews in the winter, and while I don't usually care too much for pot pie, I think this actually works better as one. Also I found a whole potato was a good amount for the pot pie but was a bit much for the stew, so consider a small potato if you're going for the stew.
Ingredients:
1 onion, chopped
8oz portabella mushrooms, sliced
5oz shiitake mushrooms, sliced
4 cloves garlic, minced or chopped, depending on how much you like the flavor of garlic and how much you hate vampires
2 large or 4 small sausages of your liking (I used tofurkey apple "chicken" - dry and unimpressive on its own but soaks up liquid nicely.)
1 cup chestnuts, peeled, chopped roughly
3/4 cup broth of your choice
3/4 cup red wine
Salt and pepper to taste
Bunch fresh thyme or 2 tsp dried
1/4 cup flour
1 potato*
1 onion, chopped
8oz portabella mushrooms, sliced
5oz shiitake mushrooms, sliced
4 cloves garlic, minced or chopped, depending on how much you like the flavor of garlic and how much you hate vampires
2 large or 4 small sausages of your liking (I used tofurkey apple "chicken" - dry and unimpressive on its own but soaks up liquid nicely.)
1 cup chestnuts, peeled, chopped roughly
3/4 cup broth of your choice
3/4 cup red wine
Salt and pepper to taste
Bunch fresh thyme or 2 tsp dried
1/4 cup flour
1 potato*
Directions:
First, decide whether you want this to be stew or pot pie. If stew, cube the potato into small pieces. If pot pie, turn it into mashed potato as you would normally prepare this. If you are making stew, use any pot; if pot pie, a Dutch oven is your friend.
First, decide whether you want this to be stew or pot pie. If stew, cube the potato into small pieces. If pot pie, turn it into mashed potato as you would normally prepare this. If you are making stew, use any pot; if pot pie, a Dutch oven is your friend.
Saute onion 2 minutes over medium heat. Add mushrooms and garlic, and saute another 10 minutes until the mushrooms have released some moisture. Add sausages, chestnuts, potato if making stew, broth, wine, salt, pepper, and thyme.
Drink some wine while simmering 5-10 minutes until the liquid reduces. If making stew, cover and simmer another 10 until the potatoes cook through, and drink more wine.
Make a slurry with the flour and 1/4 cup water. Stir into the stew and cook 2-3 minutes until thickened.
If stew, you're done, ta-da! If pot pie, remove from heat, cover with potato mash and bake at 425 10 minutes or until potatoes brown slightly. Have more wine.
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