Autumn demands comfort food and this Mushroom and Potato Pie from Nigel Slater definitely hits the spot. Serve as a main course with buttered greens or a salad alongside.
Ingredients
- 1.5 kg floury potatoes
- 50 g butter
- 100 ml hot milk
- 2 free range eggs beaten
- 75 g freshly grated parmesan
Filling
- 350 g chestnut and /or portabello mushrooms thickly sliced or quartered
- 50 g butter
- 2 plump cloves garlic peeled and finely sliced
- 2 tbsps chopped fresh parsley
- 200 g Fontina or Gruyere Cheese
- sea salt
Servings:
Instructions
- Cook the potatoes in boiling salted water until tender. Allow to cool a little then peel and mash with the butter and hot milk.
- Stir in the eggs and two thirds of the parmesan.
- While the potatoes are cooking fry the mushrooms and garlic in the butter until golden and sweet. Season with the parsley and some salt and pepper.
- Lightly butter a baking dish and spoon half of the potato over the bottom of the dish.Cube the cheese and put it on top.
- Scatter the mushrooms and their cooking juices over the cheese and cover with the remaining mashed potato. Sprinkle over the remaining parmesan cheese.
- Bake in an oven preheated to 190 C Gas 5 until the crust is golden.
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