Devonshire Potato Mushroom Pie
Indulge in rustic comfort with this Devonshire Potato Mushroom Pie, a hearty dish that blends creamy mashed russet potatoes, a savory thyme-infused mushroom filling, and golden, flaky puff pastry. Perfect for weeknight dinners or special occasions, this recipe masterfully combines earthy brown mushrooms, garlic, and a luscious vegetable broth-based sauce for a rich umami flavor that’s perfectly balanced by the buttery smoothness of the potatoes. Topped with a crisp, golden crust, this pie is not only visually stunning but also irresistibly delicious. With just a few simple ingredients and steps, this vegetarian-friendly dish delivers gourmet results in under 1.5 hours. Serve it warm with a fresh green salad or roasted vegetables for the ultimate comfort meal.
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 120 grams cream cheese
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 300 grams brown mushrooms
- 1 medium onion
- 3 garlic cloves
- 1 teaspoon thyme (fresh or dried)
- 2 tablespoons all-purpose flour
- 240 milliliters vegetable broth
- 1 teaspoon soy sauce
- 1 sheet frozen puff pastry sheet
- 2 tablespoons milk or egg wash (for brushing)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel and cut the russet potatoes into chunks. Boil them in salted water for 15-20 minutes or until tender.
While the potatoes are boiling, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Dice the onion and slice the mushrooms. Mince the garlic.
Add the onions to the skillet and sauté for 3-4 minutes until soft. Add the mushrooms and cook for another 6-8 minutes until golden and any liquid has evaporated.
Stir in the garlic, thyme, and flour. Cook for 1-2 minutes to remove the raw flour taste.
Pour in the vegetable broth and soy sauce. Stir well and cook for 3-5 minutes, allowing the mixture to thicken into a creamy mushroom filling. Season with salt and pepper to taste.
Once the potatoes are tender, drain them and mash with remaining butter and cream cheese until smooth. Adjust seasoning with salt and pepper.
Preheat your oven to 200°C (400°F). Grease a 9-inch pie or casserole dish.
Roll out the puff pastry sheet to fit your pie dish. Line the dish with the pastry, leaving some overhang for sealing the edges.
Spread the mushroom filling evenly over the pastry base. Top with the mashed potatoes, smoothing the surface with a spatula.
Fold the edges of the puff pastry over the potatoes, leaving the center exposed, or cut an additional sheet to fully cover the pie.
Brush the pastry edges (or top, if fully covered) with milk or egg wash for a golden finish.
Bake in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown.
Allow the pie to cool slightly for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 1047 mg | 46% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 8.0 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1416 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
