Devonshire Potato And Mushroom Pie Recipes

Steps:

• Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside. Melt butter in a large skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add half of the mushrooms; cook until they are slightly softened. Add remaining mushrooms; cook, stirring occasionally, until mushrooms have released their juices and most of the liquid has evaporated, 8 to 10 minutes. Add wine; cook, stirring occasionally, until liquid has evaporated, 3 to 5 minutes. Remove from heat. Season with salt and pepper.
• Combine cheeses in a small bowl; set aside. Cover bottom of prepared dish with potato slices, slightly overlapping them. Sprinkle with half of the thyme and a pinch each of salt and pepper. Sprinkle with 1/3 of the cheese and half of the mushroom mixture. Repeat layering process, using all but 2 tablespoons cheese. Arrange remaining potato slices, slightly overlapping, around the edge of the dish. Stir together milk and cream in a bowl, and pour over top. At this point, dish can be refrigerated, covered, up to 1 day; let stand at room temperature 30 minutes before baking.
• Cover loosely with foil, and bake until bubbling, about 1 hour. Remove foil, and sprinkle with reserved cheese. Bake until top is golden, 20 to 30 minutes more. Transfer dish to a wire rack; let cool 10 minutes before serving.

Steps:

• Heat oven to 200C/180C fan/gas 6. Wilt spinach in a colander by pouring a kettleful of hot water over it.
• Heat half the oil in a large non-stick pan and fry mushrooms on a high heat until golden. Add garlic and cook for 1 min, then tip in stock, mustard, nutmeg and potatoes. Bubble for a few mins until reduced. Season, then remove from the heat; add crème fraîche and spinach. Pour into a pie dish and allow to cool for a few mins.
• Brush filo with remaining oil, quarter sheets then loosely scrunch up and lay on top of pie filling. Bake for 20-25 mins until golden. Serve with vegetables.

Steps:

• Smooth 1/2 of the mashed potatoes into a buttered 10 inch pie plate.
• Saute the mushrooms and onions in butter, add lemon juice, salt and pepper.
• Spoon this over the potato layer.
• Spread sour cream over the onion/mushroom mixture.
• Top with remaining potatoes.
• Sprinkle with paprika and bake at 350 degrees for about 45 minutes or until browned.

Steps:

• Place a layer of half the mashed potatoes in a buttered 9-inch pie pan. Sauté mushrooms and onion in butter. Add lemon juice, salt and pepper. Mix well. Spoon over potato layer. Spread sour cream over mushrooms and onion layer. Top with remaining half of mashed potatoes. Bake at 350° for 45 minutes or until browned. If desired, paprika may be sprinkled on top for additional color.

Steps:

• Place a layer of half the mashed potatoes in a buttered 9-inch pie pan.
• Sauté the mushrooms and onions in the butter, add the lemon juice, salt, and pepper mix well.
• Spoon over the potato layer.
• Spread the sour cream over the mushroom and onion layer.
• Top with the remaining mashed potatoes.
• Bake at 350°F for 45 minutes or until browned.

Steps:

• Preheat oven to 425°F.
• Pat cubed meat with paper toweling until dry. Sprinkle with 1 tsp salt and 1/2 tsp pepper. Combine meat and flour in a ziplock bag and shake around to coat.
• In a large heavy skillet, heat suet until it is spluttering (but not smoking or scorching). Brown a few (10-12) cubes of meat at a time, turning often, until browned, about 2-3 minutes. Reduce heat if needed to prevent scorching. Remove from pan to a heavy 2-quart deep casserole (about 4 inches deep) when browned.
• Repeat until all the meat is cooked. Add more suet as needed.
• Reduce heat to medium and add mushrooms and onions. Saute 2-3 minutes or until tender. Transfer mushrooms and onions to casserole.
• Add water to skillet and bring to boil over high heat, scraping skillet with spoon to remove and browned bits. Pour over meat mixture in casserole.
• Add sherry, parsley, thyme, Worcestershire sauce, and remaining salt and pepper (or to taste) to mixture in casserole. Stir gently to combine.
• On a lightly floured board, roll puff pastry out into a rough rectangle about 1/4 inch thick. Cut 2 12x1/2 inch strips from ends of pastry. Lay strips end-to-end around rim of casserole and firmly press into place. Moisten slightly with cold water.
• Drape remaining pastry over the rolling pin and transfer to casserole. With a small, sharp knife, trim off excess pastry. Crimp edges.
• Reroll excess pastry and cut into decorative shapes (leaves, flowers, or whatever). Moisten back sides of pastry cutouts with a mixture of the egg yolk and cream and place arrange attractively on top of the pie.
• Slash 2 parallel cuts about 1 inch long in the center of the pie. Brush crust with the egg yolk and cream mixture.
• Bake in center of oven at 425°F for 30 minutes. Reduce heat to 350°F and bake an additional 30 minutes or until crust is golden brown.
• Serve immediately, while fresh and hot.

Steps:

• Set the oven to 375°F.
• Heat the oil in a heavy-based saucepan. Add the oil and onions. Allow them to cook for 2-3 minutes until softened but not browned. Add the garlic and cook for a further minute.
• Place the potatoes in a large pan of boiling salted water. Cook for 15-20 minutes until tender.
• Next add the chicken and thyme and cook over a slightly higher heat for 4-5 minutes when the chicken should be starting to brown.
• Add the mushrooms and cook for a further 2-3 minutes, until the mushrooms are starting to soften.
• Season the flour really well and add to the pan, stirring well to incorporate all the juices.
• Add the Dijon mustard, stir again and then slowly pour in the stock.
• Bring to boil and then reduce to a simmer and cook for 4-5 minutes, until the sauce is thickened and bubbling.
• Place the milk and the butter in a small pan, until the mixture reaches boiling point, and then remove from the heat.
• Drain the potatoes and return to the pan shaking the pan to prevent them from sticking. Mash the potatoes, stir in the milk and butter and season to taste.
• Meanwhile, add the crème fraiche to the chicken and stir really well.
• Pour the mixture into a 1½ litre pie dish, cover with the mashed potatoes and mark a pattern in them with a fork.
• Bake for 15-20 minutes, until the potatoes are golden and brown.
• Serve with buttered greens or peas.

Steps:

• First heat the oil in a frying pan.
• Add the chicken, cut into bite size but still chunky, pieces.
• Stir-fry it until it is white all over, then add the mushrooms and continue to stir-fry until the chicken is golden in places and the mushrooms cooked.
• Add the garlic, stir for 1 minute then turn out the heat.
• In a separate, preferably nonstick, saucepan, melt the butter and stir in the flour.
• Continue to stir for 3 minutes over a fairly low heat.
• Mix together the stock and milk.
• Pour this gradually onto the flour, whisking all the time to avoid lumps.
• Allow to cook over a low heat for around 5 minutes, whisking frequently.
• Add the parsley, season with salt and nutmeg.
• If you find the sauce is too thick, gradually whisk in a little extra stock or milk.
• It should just coat the back of a spoon.
• Now add this to the pan with the chicken and mushrooms, mix and then pour into a pie dish.
• Top with the rolled out pastry- I like to decorate with mushroom shapes cut out of pastry scraps, and brush with beaten egg.
• Now bake for 20-25 minutes in a hot oven, about 200°C until golden brown and smelling delicious!
• I like to serve this with steamed broccoli and buttered jersey new potatoes.