Potato and butter pie with mushroom gravy and wilted spinach 1 hr to cook, serves 6

Preheat a baking tray in the oven to put the pie on and you’ll get a nice crisp base for this easy vegetarian pie. Equipment and…

Ingredients

Vegetarian

Produce

  • 150 g Chestnut mushrooms, small
  • 2 tbsp Chives, fresh
  • 10 g Mushrooms, dried
  • 1 Onion, large
  • 900 g Potatoes, medium
  • 1 large bag Young spinach, leaves

Refrigerated

  • 1 Egg, large free-range
  • 1 Egg

Canned Goods

  • 2 tsp Vegetable bouillon powder

Baking & Spices

  • 2 Black pepper, freshly ground
  • 1 Nutmeg
  • 350 g Plain flour
  • 1 tbsp Plain flour
  • 1 Salt and freshly ground black pepper
  • 2 Sea salt, flaked

Oils & Vinegars

  • 1 tbsp Sunflower oil

Dairy

  • 1 cut into cm 75g/2 1/2oz fridge-cold butter
  • 215 g Butter
  • 50 g Mature cheddar cheese

Liquids

  • 500 ml Just-boiled water

Leave a Reply

Your email address will not be published. Required fields are marked *

*
*