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Mushroom Pot Pie (Vegetarian Pot Pie)

Ingredients

• 4 ounces (8 tablespoons) unsalted butter
• 12 ounces mushrooms (approximately 4 cups), quartered (I used crimini, see notes)
• 2 cups yellow onion (approximately 1 large), finely chopped
• 3/4 cup celery (approximately 3 ribs), finely chopped
• 1 cup carrots (approximately 1 carrot), finely chopped
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 1 tablespoon brandy
• 2 1/2 cups vegetable or chicken stock, either homemade or low sodium
• 1/4 teaspoon sweet paprika
• 1/4 cup heavy cream
• optional: 1/2 teaspoon good quality white truffle oil
• leaves from 3 springs of thyme
• 1/4 cup packed flat leaf parsley, finely chopped
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 1 sheet puff pastry
• 1 egg, lightly beaten

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