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» Mushroom and Potato Pie
Mushroom and Potato Pie
How To Make
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
Cook the potatoes in boiling water until tender.
Grate celery, chop onion and mushrooms.
Drain the potatoes, add 25g (1 oz) butter and 60ml (4tbsp) milk, the mash until creamy.
Melt the remaining butter in a large saucepan.
Add the celery and onion and cook gently until the onion is transparent.
Add the mushrooms and garlic, and cook, stirring occasionally, for 5 minutes.
Blend the arrowroot with a little milk, stir in the remaining milk and stir into the mushrooms.
Add the parsley, thyme and lemon juice, and season to taste.
Simmer gently for 5 minutes.
Turn the mixture into an ovenproof serving dish.
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.