Potato and Mushroom Pie
Warm, hearty, and irresistibly comforting, this Potato and Mushroom Pie is the ultimate vegetarian dinner for cozy evenings. Featuring a savory filling of sautéed button mushrooms, caramelized onions, and fresh thyme enveloped in a rich, velvety vegetable stock sauce, this pie is crowned with a luscious layer of creamy mashed potatoes. A golden, flaky premade crust provides the perfect base, while a final brush of egg yolk ensures a crisp, beautifully bronzed topping. With its blend of earthy mushrooms, buttery potatoes, and aromatic herbs, this pie delivers rustic charm with every bite. Perfect for family dinners or holiday gatherings, it’s an easy, satisfying recipe that combines simple ingredients with indulgent flavors.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 250 grams Button mushrooms
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion
- 2 Garlic cloves
- 1 teaspoon Fresh thyme
- 2 tablespoons All-purpose flour
- 300 milliliters Vegetable stock
- 100 milliliters Milk
- 50 milliliters Heavy cream
- 1 Egg yolk
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 Premade pie crust
Instructions
Preheat your oven to 200°C (390°F).
Peel the potatoes and cut them into chunks. Boil in salted water until tender, about 15-20 minutes.
While the potatoes cook, dice the yellow onion and garlic. Set aside.
Clean and slice the mushrooms.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the onion and garlic and sauté until translucent, about 3-4 minutes.
Add the mushrooms and thyme to the skillet. Sprinkle with a pinch of salt and cook until the mushrooms release their liquid and it evaporates, about 8-10 minutes.
Sprinkle the flour over the mushroom mixture, stir, and cook for 1-2 minutes to toast the flour.
Gradually add the vegetable stock while stirring, ensuring no lumps form. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper.
Once the potatoes are tender, drain them and mash with the remaining butter, milk, and heavy cream until smooth. Season with salt and pepper.
Roll out the premade pie crust and line a pie dish. Trim excess dough and prick the bottom with a fork. Par-bake in the oven for 10 minutes to prevent sogginess.
Remove the crust from the oven and layer the mushroom mixture evenly into the bottom.
Spread the mashed potatoes over the mushroom layer, smoothing the top with a spatula.
In a small bowl, whisk the egg yolk and brush it over the mashed potato surface for a golden finish.
Bake the pie in the preheated oven for 20-25 minutes, or until the top is golden and the crust is fully cooked.
Allow the pie to cool for 5 minutes before slicing and serving. Enjoy your Potato and Mushroom Pie!
Nutrition Facts
Calories |
2428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.7 g | 120% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 3557 mg | 155% | |
| Total Carbohydrate | 349.0 g | 127% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 35.2 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 438 mg | 34% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 8494 mg | 181% | |
*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.
