Devonshire Potato Mushroom Pie

Indulge in rustic comfort with this Devonshire Potato Mushroom Pie, a hearty dish that blends creamy mashed russet potatoes, a savory thyme-infused mushroom filling, and golden, flaky puff pastry. Perfect for weeknight dinners or special occasions, this recipe masterfully combines earthy brown mushrooms, garlic, and a luscious vegetable broth-based sauce for a rich umami flavor that’s perfectly balanced by the buttery smoothness of the potatoes. Topped with a crisp, golden crust, this pie is not only visually stunning but also irresistibly delicious. With just a few simple ingredients and steps, this vegetarian-friendly dish delivers gourmet results in under 1.5 hours. Serve it warm with a fresh green salad or roasted vegetables for the ultimate comfort meal.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 4 medium russet potatoes
• 120 grams cream cheese
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 300 grams brown mushrooms
• 1 medium onion
• 3 garlic cloves
• 1 teaspoon thyme (fresh or dried)
• 2 tablespoons all-purpose flour
• 240 milliliters vegetable broth
• 1 teaspoon soy sauce
• 1 sheet frozen puff pastry sheet
• 2 tablespoons milk or egg wash (for brushing)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Peel and cut the russet potatoes into chunks. Boil them in salted water for 15-20 minutes or until tender.

Step 2

While the potatoes are boiling, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.

Step 3

Dice the onion and slice the mushrooms. Mince the garlic.

Step 4

Add the onions to the skillet and sauté for 3-4 minutes until soft. Add the mushrooms and cook for another 6-8 minutes until golden and any liquid has evaporated.

Step 5

Stir in the garlic, thyme, and flour. Cook for 1-2 minutes to remove the raw flour taste.

Step 6

Pour in the vegetable broth and soy sauce. Stir well and cook for 3-5 minutes, allowing the mixture to thicken into a creamy mushroom filling. Season with salt and pepper to taste.

Step 7

Once the potatoes are tender, drain them and mash with remaining butter and cream cheese until smooth. Adjust seasoning with salt and pepper.

Step 8

Preheat your oven to 200°C (400°F). Grease a 9-inch pie or casserole dish.

Step 9

Roll out the puff pastry sheet to fit your pie dish. Line the dish with the pastry, leaving some overhang for sealing the edges.

Step 10

Spread the mushroom filling evenly over the pastry base. Top with the mashed potatoes, smoothing the surface with a spatula.

Step 11

Fold the edges of the puff pastry over the potatoes, leaving the center exposed, or cut an additional sheet to fully cover the pie.

Step 12

Brush the pastry edges (or top, if fully covered) with milk or egg wash for a golden finish.

Step 13

Bake in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown.

Step 14

Allow the pie to cool slightly for 5-10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(1673.2g)

Amount per serving	% Daily Value*
Calories	2109.0

Total Fat 112.9g	0%
Saturated Fat 56.0g	0%
Polyunsaturated Fat 3.8g
Cholesterol 215.4mg	0%
Sodium 3845.3mg	0%
Total Carbohydrate 243.1g	0%
Dietary Fiber 22.1g	0%
Total Sugars 31.3g
Protein 48.7g	0%

Vitamin D 36.5IU	0%
Calcium 368.6mg	0%
Iron 13.7mg	0%
Potassium 5846.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.5%

Protein: 8.9%

Carbs: 44.5%