One pot creamy mushroom potato pie
| Calories | Fat | Carbs | Protein |
| tbc | tbc | tbc | tbc |
A simple dish with a creamy texture.
Ingredients
4-5 servings
Mushroom Filling
500g Mixed Mushrooms
1 Leek, finely chopped
3 Cloves Garlic, minced
1 tsp Dried Chilli
1 tbsp Dried Tarragon
1 Bay Leaf
Pinch Ground Nutmeg
3 tbsp Plain Flour
1 Shot Brandy (optional)
2 Cups Vegetable Stock
1 cup Oat/Soy Cream or Coconut Milk will work
Pinch Sea Salt
1 tsp Cracked Black Pepper
Topping
2 Maris Piper Potatoes, peeled
3 tbsp Olive Oil
Pinch Sea Salt & Pepper
Garnish
Sprigs Fresh Thyme
Method
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Preheat your oven to 200 degrees C.
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Place a large oven-proof pan or casserole dish over a medium heat & add a little oil. When the pan is hot, sauté the mushrooms for 8-10 minutes, stirring often, making sure they’re caramelised & golden. Season with salt & pepper whilst they are cooking.
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Stir through the leek, garlic, chilli, tarragon, nutmeg & bay leaf. Cook for a few more minutes, then deglaze with the brandy, if using. Cook for a couple of minutes to cook off the alcohol. Then stir through the plain flour. Cook the flour out for 1 minute, then add the vegetable stock. Stir well with a spatula & bring to a simmer.
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Stir through the oat cream & lemon juice. Let the mushroom filling bubble away for 10 minutes & meanwhile, slice your potatoes fine using a mandolin or sharp knife. Lay the potato slices on top of the mushroom filling neatly, then drizzle over olive oil & a pinch of seasoning.
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Place the pie into the oven to bake for 25 minutes or until the potatoes on top are golden and crisp.
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Garnish with thyme and serve.