Potato Topped Cheesy Mushroom and Vegetable Pie
What could be more comforting than a mushroom pie topped with cheesy mash?
Cals 561 · Prot 23 · Carbs 82 · Fat 18
Weekly classic
Family Friendly
Vegetarian
60 min
What could be more comforting than a mushroom pie topped with cheesy mash?
Cals 561 · Prot 23 · Carbs 82 · Fat 18
Weekly classic
Family Friendly
Vegetarian
Ingredients
Filling
Chestnut mushrooms
250 Grams
Red onion
1 Piece
Carrot
1 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Plain flour
10*11*
20 Grams
Vegetable stock cube
15*
1 Piece
Water
250 ML
Lemon
1 Piece
Fresh parsley
15 Grams
Cooking cream
4*
100 ML
Onion marmalade
28 Grams
Green peas
100 Grams
Black pepper
0.5 Tsp
Potato Mash
Potatoes
600 Grams
Grated cheddar
4*
60 Grams
Grated Parmesan
4*
30 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Allergens
*10 Wheat, *11 Gluten, *15 Celery, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2336 / 561 |
| Fats (g) | 18.3 |
| of which saturated (g) | 8.5 |
| Carbohydrates (g) | 82 |
| of which sugars (g) | 22.4 |
| Fibers (g) | 15.2 |
| Proteins (g) | 23 |
| Salt (g) | 0.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil potatoes
- Preheat the oven to 200°C/180°C fan.
- Bring a large pot of salted water to the boil.
- Peel and chop the potatoes into bite-sized pieces.
- Once the water is boiling, add the potatoes and cook over a medium-high heat for 20 min or until soft.
2 Prep
- Meanwhile, peel and finely slice the red onion.
- Peel and chop the carrot into small cubes.
- Clean the mushrooms with a cloth, knife or brush (don't wash them with water).
- Chop the mushrooms in quarters.
3 Simmer
- Heat a large pan over a medium-high heat with a drizzle of oil.
- Fry the onion, carrots and mushrooms with a pinch of salt for 5 min.
- Reduce the heat to medium.
- Add the flour and vegetable stock cube and stir until a paste forms.
- Slowly add the measured water.
- Simmer, covered, for 5 min further.
4 Season
- Meanwhile, slice the lemon into wedges.
- Pick and finely chop the parsley leaves (reserving a few leaves for serving).
- After 5 min, stir in half of the cream (reserve the rest for the mash), the onion marmalade, parsley and peas.
- Give everything a good mix up.
- Add a squeeze of lemon juice to taste with a pinch of salt and pepper.
- Set aside.
5 Mash potatoes
- Once soft, drain the potatoes and return them to the pot with a splash of the remaining cream.
- Mash until smooth.
- Add half of the cheddar and half of the grated Parmesan (reserve the rest for step 6).
- Season with salt and pepper to taste.
6 Serve
- Transfer the mushroom sauce to an oven proof dish.
- Carefully top with the mashed potato and spread evenly to cover.
- Run a fork over the mash to create a ripple effect and sprinkle with the remaining cheddar and Parmesan cheese.
- Bake for 15 min or until golden brown on top.
- Serve the Potato Topped Cheesy Mushroom and Vegetable Pie garnished with reserved parsley.
Tip! For an extra golden crust, place the pie under the grill or broiler for the final 5 min.
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