Potato and Mushroom Pot Pies

    1 hour 55 minutes

    Looking for something to make with a few potatoes, a head of cabbage, some onions and came up with this.


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    Makes: 2 pies

    • Pie Crust
    • 300g plain flour
    • 1 teaspoon salt
    • 225g butter
    • 150ml cold water
    • Filling
    • 4 to 5 large potatoes, cut into cubes
    • 100g butter
    • 2 leeks, sliced
    • 1/2 cabbage, sliced thin
    • 225g mushrooms, sliced
    • 2 cloves garlic, diced
    • a few sprigs of fresh thyme
    • salt and pepper, to taste
    • 2 to 3 tablespoons vegetable stock paste
    • water

    Preparation:25min  ›  Cook:30min  ›  Extra time:1hour chilling  ›  Ready in:1hour55min 

    1. Pie Crust: In a food processor, blend the flour and salt. Add the butter and process in short bursts until the the mixture is crumbly. Should take only a few bursts to make the pieces of butter a little smaller than pea-sized. Add in chilled water then quickly process. Add more water if needed, tablespoon by tablespoon, until the mixture starts to form a soft dough. Form into a ball and wrap in plastic wrap. Place in the fridge for 1 hour.
    2. Filling: Fill a large saucepan with water and bring to the boil. Add potatoes and cook until just tender. Drain and set aside.
    3. Melt the butter in a large frying pan. Add leeks, cabbage and mushrooms then cook until soft. Stir in garlic and thyme then cook for a few more minutes. Mix in stock and enough water to make a thickish sauce. Stir in potatoes and remove from heat. Spoon mixture equally into two pie dishes.
    4. To Assemble: Roll out 1/2 of the pastry on a floured surface to form a rough circle about 3mm thick. Cover one pie dish with the pastry, crimp edges and make several small cuts in the top to allow steam to escape while cooking. Repeat with remaining ingredients.
    5. Bake for 30 to 40 minutes, or until golden brown.

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    Reviews in English (2)


    I changed this recipe around a little so I cant give 5stars since its not quite the recipe submitted. I used suet pastry instead of the shortcrust method given here which shouldn't make a real difference. I didn't have fresh thyme so I used dried, and I used 2teaspns marmite - because I love it - instead of the buillion. it was very good and easy to make. next time I will also add a tablespoon or two of bbq sauce to the filling to perk it up a little more.  -  30 Sep 2013  (Review from Allrecipes UK & Ireland)


    It is fairly simple to make and very tasty, my only change is that I used frozen puff pastry instead of making my own shortcrust.  -  26 Feb 2017  (Review from Allrecipes UK & Ireland)