1 POT CREAMY SHROOM POTATO PIE
Ingredients
Mushroom Filling
500g Mixed Mushrooms
1 Leek, finely chopped
3 Cloves Garlic, minced
1 tsp Dried Chilli
1 tbs Dried Tarragon
1 Bay Leaf
Pinch Ground Nutmeg
3 tbs 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 tbs Olive Oil
Pinch Sea Salt & Pepper
Garnish
Sprigs Fresh Thyme
Method
Pre heat your oven to 200 degrees C.
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.
Stir through the leek, garlic, chilli, tarragon, nutmeg & the 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 spatular & bring to a simmer.
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.
Place the pie into the oven to bake for 25 minutes or until the potatoes on top are golden and crisp.
Garnish with thyme and serve.
