Recipe: Mushroom and Potato Pot Pie

Caption of Mushroom and Potato Pot Pie. Image by Edward Daniel (c).

Edward Daniel Mushroom and Potato Pot Pie reminds me of days gone yonder; a bit of stodge as the cold seasons draw close and something… Recipes Mushroom and Potato Pot Pie European #

Serves: 4 Prep Time: 45 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For Pastry
Dry ingredients
125g chick pea powder
60g buckwheat groats
25g oats
25g flaxseeds
1tsp unrefined cane sugar
Pinch of salt
60g tapioca
1tsp bicarbonate of soda
Wet ingredients
40g olive oil
100ml filtered water
½ lemon, juice
For filling
500g potatoes
1 onion
4tbs olive oil
200g mushrooms
250ml retained potato liquid
6 sundried tomatoes
1tsp tamarind paste
1tsp wholegrain mustard
1tbs marjoram
Few sprigs of thyme
Few sprigs of parsley
Pinch of salt and pepper

Instructions

Pre-heat oven to 180 degrees Celsius or if you have a convention fan, to 160 degrees Celsius.
Boil the potatoes in filtered water for about 15 minutes. Drain and retain and set the liquid for later. Set to one side.
Sauté the onion in olive oil until translucent. Add in the mushrooms and cook for about three or four minutes.
Measure out potato liquid and blitz with the sundried tomatoes in a blender. Place in a large mixing bowl with the onions and mushrooms. Add in the tamarind, mustard, marjoram, thyme and parsley. Stir in the potatoes. Transfer to an oven proof dish.
Make the pastry by blitzing the buckwheat, oats, flaxseeds, sugar and salt in a high-speed blender. Transfer to a large mixing bowl. Stir in the tapioca and bicarbonate of soda.
Add the wet ingredients to the pastry. Form a ball and roll between two sheets of baking paper.
Cover the oven proof dish with the pastry. Prick the pastry at intervals.
Bake in the oven for about 20 minutes.
Serve warm.