Miso Mushroom 
Pork Pot Pie

Miso is a good source of manganese, vitamin K, zinc, fiber and protein. As a fermented food, miso also naturally contains beneficial probiotics that support good gut health.



  • 4 tsp grape seed oil, divided
  • 1/2 lb extra-lean ground pork shoulder 
or ground beef
  • 1 yellow onion, thinly sliced
  • 4 cups sliced cremini, shiitake and oyster mushrooms
  • 2 cloves garlic, puréed
  • 2 large Russet potatoes, diced
  • 3 cups low-sodium vegetable stock
  • 2 tbsp red miso paste
  • 1 tbsp tapioca starch
  • 2 cups frozen shelled edamame, thawed
  • 2 tbsp rice vinegar
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 2 green onions, thinly sliced
  • Recipe for Whole-Grain Crust


  1. In a medium stockpot on medium-high, heat 1 tbsp oil. Add pork and cook for about 5 to 7 minutes, stirring with a wooden spoon to break up meat, until browned.
  2. Add remaining 1 tsp oil, yellow onion and mushrooms and sauté until onions are translucent and mushrooms are brown, about 6 minutes. Add garlic and sauté until fragrant, about 1 minute.
  3. Stir in potatoes and stock. Cover, bring to a simmer and cook for 15 minutes or until potatoes are tender, stirring every 5 minutes.
  4. In a bowl, whisk together ¼ cup water, miso paste and tapioca. To stockpot, stir in miso-tapioca mixture, edamame, vinegar, salt and pepper. Increase heat to a simmer. Simmer until edamame are cooked through, about 2 minutes. Remove from heat and stir in green onions. Using a ladle or measuring cup, add ½ cup filling to crusts and bake according to crust directions.

Nutrition Information

  • Serving Size 1 5-inch pie with 1/2 cup filling
  • Calories 441
  • Carbohydrate Content 46 g
  • Cholesterol Content 11 mg
  • Fat Content 23 g
  • Fiber Content 6 g
  • Protein Content 16 g
  • Saturated Fat Content 2 g
  • Sodium Content 470 mg
  • Sugar Content 4.5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 15 g