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- Potato and Mushroom Pie
Potato and Mushroom Pie
Prep time:
Cook time:
Potato and mushroom pie is simple to prepare and can be made in advance and reheated. Delicious sautéed mushrooms are surrounded with creamy mashed potato. Try using a mixture of mushrooms for a deeper mushroom flavour – like oyster, brown cap, shiitake and button. When you begin frying the mushrooms they’ll suddenly release lots of liquid – just continue to cook them until all the liquid is absorbed. This pie is best served with a green salad, topped with toasted almonds.
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Ingredients
- 1¼ kg potatoes, peeled and roughly chopped
- 750g mushrooms, cleaned and sliced
- 10 spring onions, trimmed and chopped
- 3 tbsps olive oil
- 3 eggs
- 200ml milk
- 1 pinch nutmeg
- 2 tbsps parmesan, optional
Method
Step 1
Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.
Step 2
Cook the potatoes in boiling water until very soft.
Step 3
Drain and mash using a ricer or fork. Stir in 50ml milk, 1 egg, salt and pepper and mix well. Spoon the mixture around the sides of a 23 cm/ 9 inch flat pie dish.
Step 4
Heat the olive oil in a large frying pan. Sauté all the mushrooms and spring onions until soft and all the mushroom liquid has been absorbed.
Step 5
Spoon the mushroom mixture into the centre of the potatoes.
Step 6
Mix the remaining milk (150ml), 2 eggs, nutmeg, and salt and pepper together. Pour this batter over the mushrooms. Sprinkle over the grated Parmesan cheese – if using.
Step 7
Bake the pie in the pre-heated oven for 40 minutes or until the mushroom mixture has set in the centre.
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