Potato and Mushroom Pie

Warm, hearty, and irresistibly comforting, this Potato and Mushroom Pie is the ultimate vegetarian dinner for cozy evenings. Featuring a savory filling of sautéed button mushrooms, caramelized onions, and fresh thyme enveloped in a rich, velvety vegetable stock sauce, this pie is crowned with a luscious layer of creamy mashed potatoes. A golden, flaky premade crust provides the perfect base, while a final brush of egg yolk ensures a crisp, beautifully bronzed topping. With its blend of earthy mushrooms, buttery potatoes, and aromatic herbs, this pie delivers rustic charm with every bite. Perfect for family dinners or holiday gatherings, it’s an easy, satisfying recipe that combines simple ingredients with indulgent flavors.

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 6

Ingredients

• 4 large Russet potatoes
• 250 grams Button mushrooms
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Yellow onion
• 2 Garlic cloves
• 1 teaspoon Fresh thyme
• 2 tablespoons All-purpose flour
• 300 milliliters Vegetable stock
• 100 milliliters Milk
• 50 milliliters Heavy cream
• 1 Egg yolk
• 1 teaspoon Salt
• 1 teaspoon Ground black pepper
• 1 Premade pie crust

Directions

Step 1

Preheat your oven to 200°C (390°F).

Step 2

Peel the potatoes and cut them into chunks. Boil in salted water until tender, about 15-20 minutes.

Step 3

While the potatoes cook, dice the yellow onion and garlic. Set aside.

Step 4

Clean and slice the mushrooms.

Step 5

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the onion and garlic and sauté until translucent, about 3-4 minutes.

Step 6

Add the mushrooms and thyme to the skillet. Sprinkle with a pinch of salt and cook until the mushrooms release their liquid and it evaporates, about 8-10 minutes.

Step 7

Sprinkle the flour over the mushroom mixture, stir, and cook for 1-2 minutes to toast the flour.

Step 8

Gradually add the vegetable stock while stirring, ensuring no lumps form. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper.

Step 9

Once the potatoes are tender, drain them and mash with the remaining butter, milk, and heavy cream until smooth. Season with salt and pepper.

Step 10

Roll out the premade pie crust and line a pie dish. Trim excess dough and prick the bottom with a fork. Par-bake in the oven for 10 minutes to prevent sogginess.

Step 11

Remove the crust from the oven and layer the mushroom mixture evenly into the bottom.

Step 12

Spread the mashed potatoes over the mushroom layer, smoothing the top with a spatula.

Step 13

In a small bowl, whisk the egg yolk and brush it over the mashed potato surface for a golden finish.

Step 14

Bake the pie in the preheated oven for 20-25 minutes, or until the top is golden and the crust is fully cooked.

Step 15

Allow the pie to cool for 5 minutes before slicing and serving. Enjoy your Potato and Mushroom Pie!

Nutrition Facts

Serving size	(2162.7g)

Amount per serving	% Daily Value*
Calories	2427.8

Total Fat 93.7g	0%
Saturated Fat 35.6g	0%
Polyunsaturated Fat 3.6g
Cholesterol 305.8mg	0%
Sodium 3557.3mg	0%
Total Carbohydrate 349.0g	0%
Dietary Fiber 30.9g	0%
Total Sugars 35.2g
Protein 60.4g	0%

Vitamin D 63.6IU	0%
Calcium 438.3mg	0%
Iron 19.7mg	0%
Potassium 8494.4mg	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: 34.0%

Protein: 9.7%

Carbs: 56.3%