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Potato, Cheese & Mushroom Pie

Submitted by:

2010-12-14 Main Dish
5 85

Finally, a vegetarian dish to take center stage for a festive Christmas meal! This savory pie is as impressive as it is mouth-watering.

  • Servings: 8
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr 10 mins

Ingredients:

Cheese Crust:
1½ cups All-purpose Flour
1 cup Grated Sharp Cheddar Cheese
½ tsp Salt
¼ tsp Cayenne Pepper
6 Tbsp Cold Unsalted Butter, cut into small bits
2 Tbsp Solid Vegetable Shortening
2 Tbsp Ice Water
Potato-mushroom Filling:
3 Medium Potatoes, peeled and sliced thin
1 cup Diced Sharp Cheddar Cheese
¼ cup All-purpose Flour
¼ cup Minced Fresh Parsley
1½ tsp Salt
¼ tsp Cayenne Pepper
4 Tbsp Butter, divided
¼ lb Mushrooms, sliced thin

Directions:

For Crust: Combine flour, grated cheese, salt, and cayenne pepper in a large bowl; toss to blend ingredients. Using a pastry blender or two knives, cut butter bits and shortening into flour mixture until crumbly. Add the ice water and toss with a fork until the water is incorporated. Form dough into a ball and wrap in plastic wrap; chill for 1/2 hour. Roll out half the dough into a 10-inch round on a lightly floured surface; fit dough into a 9-inch pie tin, leaving a 1/2-inch overhang. Prick the bottom of the shell with a fork and chill while preparing filling.

For Filling: In a large bowl, combine the potatoes, diced cheese, flour, parsley, salt, and cayenne pepper. Toss until the potatoes and cheese are lightly coated with the flour; set aside. In a skillet, melt 2 Tablespoons of the butter. Saute the mushrooms for 5 minutes; remove from heat and set aside.

Heat oven to 425 degrees. Remove pie shell from refrigerator and spoon half of the potato mixture in the bottom of the shell. Top with mushroom mixture, then remaining potato mixture. Dot with remaining 2 Tablespoons butter. Roll out the remaining crust on a lightly floured surface. Place crust on top of pie. Fold top edges under bottom crust edges pinching together; flute edges. Using a sharp knife, cut several small air vents in center of crust.

Bake pie for 15 minutes. Reduce heat to 350 degrees and bake for 25 minutes or until pie is deep golden brown. Let pie cool for 5-10 minutes before cutting into slices.