My Mushroom and Potato Pie!

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Hello All!!

 

Here is a recipe I made myself for a mushroom and potato pie. It turned out

delicous, even if I do say so myself!!!

 

Scott's Mushroom and Potato Pie

 

INGREDIENTS:

 

2 small-medium potatoes

2 1/2 cups of your favourite mushrooms (I used a combination of White Cap,

Shiitake, White Oyster and Enokii........Yummo!!)

1 Clove of garlic, crushed

1 small onion

1/2 small leek

1/4 cup of skim milk

1 Tbs butter/margarine

2 quantities of shortcrust pastry

2 Tbs of grated cheese

Salt (to taste)

Pepper (to taste)

Oil

Cooking Spray (or extra butter)

 

METHOD:

 

Preheat oven to 180 C (350 F). Grease with cooking spray (or extra butter) a

pie or flan dish large enough to hold the pastry you have (roughly 9 " long

by 2 " deep). Place one quantity of the pastry down and prick holes into it

with a knife or fork. Place in the oven for approximately 15 minutes.

Peel and chop potatoes and boil until cooked. Heat oil in a frying pan. Chop

onion and leek, fry in pan with garlic. Prepare mushrooms and slice into

thick chunks and fry with onions, leek and garlic mixture. Do not overcook

of mushrooms will have their flavour intensity decrease. Turn frypan down to

simmer.

Once potatoes are cooked, remove from heat and mash with butter/margarine,

milk, cheese and salt and pepper. Add mashed potato mixture to frypan with

mushroom mix and gently combine.

Place mushroom and potato mixture into cooked bottom layer of pastry. PLace

the second quantity of pastry over the top of the pie and bake for

approximately 20-25 minutes, or until the top layer of pastry is golden

brown.

 

This recipe is suitable for freezing.

 

VARIATIONS:

 

* Use only 1 medium-large potato and add 1/2 a cup of cooked spinach to the

mushroom mixture and combine at the same time you add the mashed potato.

 

* Omit the potato and increase the mushrooms to 3 cups. Increase spinach to

1 cup and once the mixture has been place into the pie dish on top of the

pre-cooked pastry, add a layer of Ricotta cheese over the top before placing

the top layer of pastry over to cover the pie.

 

Enjoy!!

 

Scott

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