Easy potato & mushroom pie
Anyone can make this!
Difficulty Level: easy
Ingredients
- 4 large potatoes, cut in to thin slices (no more than 1/2 a cm thick)
- About 6 closed mushrooms, sliced
- A good heap of chopped leeks
- Knobs of margarine
- About 1/2 pint of milk (doesn’t have to be precise at all)
- Several tablespoons of plain flour (or self-raising also works)
- Salt & pepper
- Herbs (preferably chives and also rosemary if you have any…if not, dried herbs will do)
- Grated cheese for topping
Instructions
Grease a small oven dish with the margarine.
Par-boil the sliced potatoes in a saucepan for about 5 minutes (so they become only a tiny bit softer than raw).
Make a layer of the sliced potatoes at the bottom of the oven dish.
Layer on top some sliced mushrooms and a handful of leeks.
Add a sprinkle of the herbs and a good pinch of salt & pepper.
Get a heaped tablespoon of flour (doesn’t need to be sieved) and scatter over the layer. Add another tablespoon if necessary so that you can see a thin layer of flour.
Put on top 3-4 knobs of margarine, scattered evenly around.
Repeat this layering, remembering to add the margarine and flour each time, until you reach the top of the dish.
Finish with a final layer of potato.
Pour over the top a good glug of milk, probably about 1/2 pint (depending on the size of your dish…this applies to a medium sized oven dish) until you can see it swimming if you tip the dish slightly.
Add a final sprinkle of herbs to decorate.
Put in the oven at about 170 degrees (fan oven) for 45 minutes. Add a good layering of cheese over the top after about 30 minutes for a delicious cheesy bake.
ENJOY!
(Note, the leeks can obviously be left out if preferred).
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