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NIGEL SLATER'S MUSHROOM AND POTATO PIE

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Serves: 4

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  • Vegetarian
What does this mean?

This is better described as garlic mushrooms and melting cheese in a Parmesan mashed potato crust. It will stand up for itself as a main dish, but also works well as a side dish for cold meats. Serves 4 with buttered spinach From Nigel's book 'Real Food' - what an excellent tome...enjoy! WG x

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Ingredients

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For the pie

  • 1.5 kilograms potatoes (floury)
  • 50 grams butter
  • 100 ml milk (hot)
  • 2 eggs (free range, beaten)
  • 75 grams Parmesan cheese (freshly grated)

For the filling

  • 350 grams mushrooms (brown)
  • 50 grams butter
  • 2 cloves garlic (peeled and sliced)
  • 2 tablespoons fresh parsley (chopped)
  • 200 grams Fontina cheese (or Gruyere cheese)

Method

  1. Cook the potatoes in boiling salted water till tender, then peel them (their skins should just slip off) and mash with the butter and hot milk. Stir in the eggs and two-thirds of the Parmesan.
  2. While the potatoes are cooking, cut the mushrooms into thick slices, or quarters and fry them with the butter and garlic till golden and sweet. Season with the parsley and some salt & pepper.
  3. Lightly butter a 23cm cake tin or round baking dish.
  4. Smooth half the mashed potato over the bottom of the dish, then cube the cheese and put it on top.
  5. Scatter the mushrooms and any cooking juices over the cheese and smooth the remaining mashed potato over them. Dust with the remaining Parmesan.
  6. Bake in an oven preheated to 190c/Gas 5 for 30 minutes, till the crust is golden.

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