Photograph by Scott Martin
A hearty sauté of braised leeks and assorted mushrooms, topped with a comforting layer of creamy mashed potatoes. My Savory Mushroom-Potato Pie is French country food at its best. So rich and delicious, not even the biggest meat eater will realize they are eating a purely vegetarian dish. For those of you who adore traditional Sheperd’s Pie as I do, this similar dish will quickly join that traditional version on your list of favorites.
Mixed mushrooms and leeks cooking in a mixture of butter and olive oil
Cooked golden potatoes ready to be mashed with butter, seasonings, and half & half
(To view this recipe, click on the blue title of the blog post above*)
Savory Mushroom-Potato Pie
Ingredients:
- 6 large Yukon gold potatoes, peeled
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 Tablespoons unsalted butter, plus more for the pan
- ½ cup half and half
- 1 Tablespoon extra virgin olive oil
- 2 leeks, cut into half-moons and soaked in water to remove any grit
- 12 oz. assorted mushrooms, sliced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 cloves garlic, sliced
- 1 teaspoon fresh thyme leaves
- ¼ cup dry white wine
- For the Beurre Manie: 1 Tablespoon unsalted butter (room temperature) plus 1 Tablespoon AP flour, mashed together with a fork
- Fresh chives, for garnish
Directions:
- In a large pot of boiling, salted water, cook the peeled potatoes until fork tender. Drain the potatoes and place them in a large mixing bowl. Add the salt and pepper, 2 Tablespoons of butter, and the half and half into the bowl of potatoes. Mash the potatoes with a potato masher until thick and creamy.
- Preheat the oven to 350 degrees. Meanwhile, heat 1 Tablespoon of butter and the olive oil in a large sauté pan over medium-high heat. Add in the washed leeks and mushrooms, season with salt and pepper, and cook, stirring often, until the mushrooms have exuded their liquid and the leeks are tender. This will take approximately 10 minutes. Add in the garlic, thyme and white wine and cook an additional 3 minutes. Add the Beurre Manie (the room temperature butter mashed with the flour; this is a French method of thickening a sauce), reduce the heat to medium-low, and cook for an additional 5 for minutes.
- Butter a 9-inch square baking dish. Place the cooked mushroom-leek mixture on the bottom of that pan. Top the mixture with the mashed potatoes.
- Bake the pie for 25 minutes and serve with a garnish of fresh snipped chives.
Tagged: French, homestyle, leeks, mashed potatoes, mushrooms, potatoes, savory, Sheperd's pie, vegetarian
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