Mushroom & Pea Pie
Winter is well and truly upon us here in NZ, so what better way to hunker down for the evening than…
… with your slippers, a glass of wine (yes even a health coach is OK with an occasional wine!) and a bowl of this hearty Mushroom & Pea Pie.
The flavours in this pie are tangy and have a real Umami or 'savoriness' to them, which pair so beautifully with the more creamy potato layer. I like to put the pie under the grill at the end to get those golden brown crispy potato peaks.
This pie is even better the day after, so make sure you save leftovers for lunch :) You can also pre-make the pie and either put it in the freezer or in the fridge the next evening. Simply cook it for 40 minutes (instead of 20), since it will be heating from cold.
Deliciously warming, there's nothing like crispy mashed potato topping over a flavourful mushroom sauce.
Pie Filling
1 medium onion, diced
3 garlic cloves, chopped
3 cups chopped white button mushrooms (about 400g)
2 Tbsp olive oil
2 sheets sushi nori
1/4 cup red cooking wine (white works here too if that's what's on hand)
3/4 cup coconut milk
2 tsp wholegrain mustard
2 Tbsp nutritional yeast (can omit)
1 lemon juiced
1 cup frozen peas
1/2 tsp salt
1/4 tsp black pepper
Potato Topping
6 medium sized agria potatoes
2 Tbsp plant based butter (or normal if you tolerate dairy)
1 tsp dijon mustard
1/4 cup coconut milk (or soy milk)
1/4 tsp salt
Directions:
Fill a large saucepan with water and bring to the boil. Meanwhile, peel the potatoes and cut into chunks. Salt the water and place potatoes in the water for 15 minutes (or until tender).
While potatoes are boiling, chop the onion and garlic and heat the oil in a fry pan. Add onions and garlic to the frypan and cook until soft.
Chop the mushrooms and nori strips and add to the onion and garlic. Cook for a further 2 minutes until mushrooms have softened.
Pour the red wine into the pan and reduce down for another 2 minutes.
Reduce the heat and add coconut milk, mustard, nutritional yeast and lemon juice. Stir well so the flavours meld together. Lastly, add the peas and flavour with salt and pepper.
Pour the mushroom filling into an ovenproof deep dish (20x30cm). Preheat oven to 180 degrees.
Take the cooked potatoes off the boil, add butter, cream, mustard and salt and roughly mash.
Spoon the mashed potato onto the mushroom filling and then smooth to cover it completely. Use a fork to scrape lines on the top (this will help it crisp up). Transfer to the oven for 20 minutes until the filling is bubbling at the sides. If the top is not browned to your liking, give it a grill for 2-3 minutes to get the golden brown peaks.
This pie can be made the day before and heated again to serve. It also freezes well, so is a great meal to keep in the deep freeze for busy nights.
I like to make this to gift to friends who have just had new babies. It's always well received.
