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Easy Potato & Mushroom Pie

Published Monday, 26 September, 2011 by Jo Saunders

Anyone can make this!



  • 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


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.


(Note, the leeks can obviously be left out if preferred).

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  • Perfect for an easy lunch or dinner.