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Mushroom and Sweet Potato Potpie

The last time I was in the U.S., I had an amazing mushroom and beer pot pie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I've come pretty close! — Iben Ravn, Copenhagen, Denmark
  • Total Time
    Prep: 45 min. Bake: 30 min.
  • Makes
    8 servings


  • 1/3 cup olive oil, divided
  • 1 pound sliced fresh shiitake mushrooms
  • 1 pound sliced baby portobello mushrooms
  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh rosemary, plus more for topping
  • 1 bottle (12 ounces) porter or stout beer
  • 1-1/2 cups mushroom broth or vegetable broth, divided
  • 2 bay leaves
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 1/4 cup cornstarch
  • 3 to 4 small sweet potatoes, peeled and thinly sliced
  • 3/4 teaspoon coarsely ground pepper
  • 1/2 teaspoon salt


  • Preheat oven to 400°. In a Dutch oven, heat 1 tablespoon oil over medium heat. Add shiitake mushrooms and cook in batches until dark golden brown, 8-10 minutes; remove with a slotted spoon. Repeat with 1 Tbsp. oil and the portobello mushrooms.
  • In same pan, heat 1 tablespoon oil over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic and 1 teaspoon rosemary; cook 30 seconds longer. Stir in beer, 1 cup broth, bay leaves, vinegar, soy sauce and sauteed mushrooms.
  • Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. In a small bowl, mix cornstarch and remaining broth until smooth; stir into mushroom mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove and discard bay leaves; transfer mushroom mixture to 8 greased 8-oz. ramekins. Place on a rimmed baking sheet.
  • Layer sweet potatoes in a circular pattern on top of each ramekin; brush with remaining oil and sprinkle with pepper, salt and additional rosemary. Bake, covered, until potatoes are tender, 20-25 minutes. Remove cover and bake until potatoes are lightly browned, 8-10 minutes. Let stand 5 minutes before serving.

Test Kitchen tips
  • Instead of beer, you could use dry red wine, marsala or additional more mushroom broth.
  • We're not sticklers for specific types of mushrooms. Go ahead and experiment with whatever mushrooms you have; just be sure to saute them until they turn a rich golden brown. This really adds a lot of flavor.
  • Nutrition Facts
    1 serving: 211 calories, 10g fat (1g saturated fat), 0 cholesterol, 407mg sodium, 26g carbohydrate (10g sugars, 4g fiber), 5g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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    • suefalk
      Mar 30, 2020

      Pleasantly surprised with this! The mushroom base is rich and satifying. Next time I would eliminate the soy sauce. I don't think it needs it. Also, it would be interesting to try with russet potatoes.

    • sgronholz
      Jan 27, 2020

      This recipe is great! It takes a bit of time to prepare, but the end results are well worth it. Instead of baking it in individual ramekins, I baked it in a casserole dish (which worked well) until the sweet potatoes were tender. This is comfort food at its finest and something I will definitely make again!

    • curlylis85
      Dec 10, 2018

      I tried this with mushroom broth instead of beer, and it still had a nice, rich flavor. The sweet potatoes on top were a little softer of a top crust than I might prefer, but overall, this makes a good vegetarian main dish.