Mushroom and Potato Pot Pie reminds me of days gone yonder; a bit of stodge as the cold seasons draw close and something that is warming, satisfactory and leads to a good sleep after. I love this dish because it uses a few choice ingredients and yet is wholesome.
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Love.
Edward x
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.