Nigel Slater's Mushroom and Potato Pie

A community recipe by Welsh Girl

Not tested or verified by Nigella.com

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Introduction

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

Ingredients

Serves: 4

Metric Cups

For the Pie

1½ kilograms potatoes (floury)
50 grams butter
100 millilitres 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)

For the Pie

3⅓ pounds potatoes (floury)
1¾ ounces butter
4 fluid ounces milk (hot)
2 eggs (free range, beaten)
2⅔ ounces Parmesan cheese (freshly grated)

For the Filling

12⅜ ounces mushrooms (brown)
1¾ ounces butter
2 cloves garlic (peeled and sliced)
2 tablespoons fresh parsley (chopped)
7 ounces fontina cheese (or Gruyere cheese)

Method

Nigel Slater's Mushroom and Potato Pie is a community recipe submitted by Welsh Girl and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

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.

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.

Lightly butter a 23cm cake tin or round baking dish.

Smooth half the mashed potato over the bottom of the dish, then cube the cheese and put it on top.

Scatter the mushrooms and any cooking juices over the cheese and smooth the remaining mashed potato over them. Dust with the remaining Parmesan.

Bake in an oven preheated to 190c/Gas 5 for 30 minutes, till the crust is golden.

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.

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.

Lightly butter a 23cm cake tin or round baking dish.

Smooth half the mashed potato over the bottom of the dish, then cube the cheese and put it on top.

Scatter the mushrooms and any cooking juices over the cheese and smooth the remaining mashed potato over them. Dust with the remaining Parmesan.

Bake in an oven preheated to 190c/Gas 5 for 30 minutes, till the crust is golden.

Tell us what you think

What 1 Other has said

I use a mixture of mushrooms, some chestnut, some large field mushrooms and some dried porcini, soaked in hot water for 20 minutes then drained and chopped. All fried together in butter and chopped garlic.

Posted by Cherryanne on 22nd June 2021

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