Our OG fans will remember the days when Stellar Eats was, believe or not, a meal delivery service! We've pivoted a lot since then, but one thing that has remained is how incredible Stella's mushroom pot pie recipe is. It's warm, comforting, full of veggies and SO creamy yet completely dairy-free thanks to a genius mixture of full-fat coconut milk and dijon mustard. It just so happens that it now pairs *perfectly* with our Stellar Eats Biscuit + Scone mix, which you can whip up in 15 minutes while the stew simmers. Trust us, you're gonna want to make this one during these last few weeks of cold weather!
- 1 package Stellar Eats Biscuit + Scone mix
- 2 tbsp olive oil
- 1 onion, finely diced
- 3 cloves of garlic, finely minced
- 300g mixed mushrooms, torn or sliced
- 3 cups chopped celery
- 3 cups chopped carrots
- 2 cans full-fat coconut milk (or 1 can coconut milk + 1 can of water)
- 3 tbsp dijon mustard
- 2 tbsp dried rosemary
- 1-1.5 tsp sea salt
- Fresh pepper, for topping
- Chopped parsley, for topping, if desired
Prepare the Stellar Eats Biscuit + Scone mix according to the package directions. Drop small rounds onto your baking sheet (you can also roll out the dough to 1/2-inch thickness and use a circular cookie cutter for a cleaner look) - smaller biscuits work well to top this dish! Bake for 20 minutes.
Meanwhile, in a large pot, heat your olive oil over medium. Add your chopped onion and garlic and sautée in the oil until translucent, about 3-4 minutes. Add celery, carrots and mushrooms, then pour in the coconut milk. Stir in the dijon, rosemary and sea salt. Bring to a simmer and continue cooking until vegetables are tender, about 6-8 minutes. Remove from the heat, taste and season with more salt if desired.
Serve the mushroom pot pie topped with a few Stellar Biscuits, freshly cracked black pepper and chopped parsley. Enjoy!