Potato and Mushroom Pie
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.
Instructions
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1
Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.
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2
Cook the potatoes in boiling water until very soft.
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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.
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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.
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5
Spoon the mushroom mixture into the centre of the potatoes.
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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.
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7
Bake the pie in the pre-heated oven for 40 minutes or until the mushroom mixture has set in the centre.
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
Total time required 1 hr 10 mins
- Preparation time: 20 mins
- Cooking time: 50 mins
Recipe published with permission from Denise Phillips.
www.jewishcookery.com