Ingredients
- 1 kg potatoes, peeled and cubed
- 500 g mushrooms, sliced
- 6 spring onions, finely chopped
- 100 g milk
- 2 tablespoons butter
- 2 eggs
- Grated cheese of your choice
- Nutmeg
- Salt
- Pepper
Preparation
- Prepare the Potato Base:
- Place the potatoes in a pot, cover with water, add a pinch of salt, and boil for 25–30 minutes until soft.
- Drain the potatoes and transfer them to a bowl.
- Mash the potatoes with half the butter, half the milk, a pinch of nutmeg, salt, and pepper until smooth.
- Cook the Mushrooms:
- In a frying pan, melt the remaining butter over medium heat.
- Add the mushrooms and spring onions, and sauté until the liquid from the mushrooms evaporates.
- Season lightly with salt, stir, and set aside to cool.
- Assemble the Pie:
- Preheat the oven to 190–200°C (375–400°F).
- Spread the mashed potatoes evenly into a springform pan, pressing them to cover the base and sides to form a crust.
- Add the sautéed mushrooms and onions into the center of the potato crust.
- Prepare the Filling:
- In a bowl, beat the eggs with the remaining milk, a pinch of pepper, nutmeg, and salt.
- Pour the mixture over the mushrooms.
- Add the Cheese and Bake:
- Sprinkle the grated cheese over the top.
- Bake in the preheated oven for 40–45 minutes, or until the top is golden and the filling is set.
Serving Suggestion
Let the pie cool slightly before removing it from the springform pan. Slice and serve warm as a hearty main dish or side.
Closing Note
This Mushroom Pie with Potato Crust combines the creamy comfort of mashed potatoes with the earthy richness of mushrooms. It’s a simple yet elegant dish that’s perfect for family meals or special gatherings. Enjoy the delightful layers of flavor!
