Mushroom and Potato Pie


Serves 4 

  • 900g (2 lb) Potatoes
  • 4 Celery sticks
  • 1 Medium onion
  • 450g (1 lb) Mushrooms
  • 75g (3 oz) Butter or Margarine
  • 60ml (4 tbsp) Milk
  • 2 Garlic cloves – crushed
  • 22.5ml (1 ½ tbsp) Arrowroot
  • 200ml (1/3 pt) Milk
  • 30ml (2 tbsp) Chopped parsley
  • 5ml (1 tsp) Dried thyme
  • 10ml (2 tsp) Lemon juice
  • Salt and pepper to taste

How To Make

  1. Cook the potatoes in boiling water until tender.
  2. Grate celery, chop onion and mushrooms.
  3. Drain the potatoes, add 25g (1 oz) butter and 60ml (4tbsp) milk, the mash until creamy.
  4. Season well.
  5. Melt the remaining butter in a large saucepan.
  6. Add the celery and onion and cook gently until the onion is transparent.
  7. Add the mushrooms and garlic, and cook, stirring occasionally, for 5 minutes.
  8. Blend the arrowroot with a little milk, stir in the remaining milk and stir into the mushrooms.
  9. Add the parsley, thyme and lemon juice, and season to taste.
  10. Simmer gently for 5 minutes.
  11. Turn the mixture into an ovenproof serving dish.
  12. Top with the mashed potato and place under a hot grill until heated through and golden, or place in the oven at 190°C (375°F/ Mark 5) for about 20 minutes.