Mushroom and Potato Pie

Mushroom and Potato Pie


5 people made this

In a unique twist on a pie this one uses potato for the base. The filling is a variety of mushrooms of your choosing with potato and egg.


Serves: 6 

  • Pie Base
  • 1 1/2 kg potatoes, peeled and roughly diced
  • 50ml milk
  • 1 egg
  • Pie Filling
  • 2 tablespoons olive oil
  • 750g various mushrooms, such as brown cap, oyster, shiitake and button, cleaned and sliced
  • 10 spring onion, trimmed and diced
  • 150ml milk
  • 2 eggs
  • 1 pinch nutmeg, to taste
  • 1 pinch salt and freshly ground black pepper, to taste
  • 2 tablespoons grated Parmesan, optional

Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

  1. Preheat the oven to 200 degrees C.
  2. Pie Base: Cook the potatoes in boiling water until very soft. Drain and mash.
  3. Stir in the milk, egg, salt and pepper then mix well. Spoon the mixture around the sides of a 23cm flat pie dish.
  4. Pie Filling: Heat the olive oil in a large frying pan. Sauté all the mushrooms and spring onions until soft and all the mushroom liquid has been absorbed.
  5. Spoon the mushroom mixture into the centre of the potatoes.
  6. Mix the milk, eggs, nutmeg, salt and pepper together. Pour this mixture over the mushrooms. Sprinkle over the grated Parmesan cheese; if using.
  7. Bake the pie in the preheated oven for 40 minutes or until the mushroom mixture has set in the centre.

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Reviews (2)


* I found this a very easy dish to prepare and cook and I will definitely be making this again. I do wonder if my photo is anything like deniseskitchen's pie looks as I did alter a few of her engredients. And sorry my photo for this pie shows only half the pie I baked yesterday for dinner, but I guess that tells the delicious story. You may notice that I used a mixture of sweet potato, ordinary potato and cooked basmati rice in the base (to help make it lower GI). - 30 Sep 2010


Used different ingredients. I sort of halved the recipe as I thought it would be far too much for my pie dish and only two adults to eat it. I still used two eggs and about 90-100 milk to pour over the mushrooms. I used some sweet potato and some cooked basmati rice in the mashed potato to make it lower GI. I only had one type of mushroom so thats what I used, they were the open ones from the supermarket, not button mushrooms but I think any basic mushroom would work fine. I substituted chopped onion as I didn't have any spring onions. Making the amounts just a little more than half was plenty for four servings with a side serve of cooked greens eg snow peas or broccoli. Salad would also be a nice accompaniment - 30 Sep 2010

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