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Passover Potato and Mushroom Pie

Potato and Mushroom Pie

Brought to you by: Denise Phillips

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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