Rosti Mushroom Pan Pie | Abel & Cole
Rosti Mushroom Pan Pie
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Prep: 15 mins
Cook: 40 mins
Set your stage (that’ll be the table, then) for this herby one-pan pie with an easy peasy rosti topping, earthy mushrooms and aromatic dill.
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835 kcal
(per portion)
Ingredients you'll need
  • 12g dried porcini
  • 1 onion
  • 2 garlic cloves
  • 200g chestnut mushrooms
  • 100g half fat crème fraîche
  • 2 tsp Dijon mustard
  • A handful of dill
  • 2 large potatoes
  • 1 lemon
  • 1 beetroot
  • 50g lamb's lettuce
From your kitchen
  • 125ml boiling water
  • 3 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Oven-proof frying pan or baking dish
  • Large bowl
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Pop your porcini into a small heatproof bowl and cover with 125 ml boiling water. Leave to soak for 10 mins.

  • 2.

    Peel and finely slice your onion. Heat ½ tbsp olive oil in an ovenproof frying pan over a medium-high heat. Add the onion and lower the heat. Cook for 5 mins or till tender and glossy.

  • 3.

    Peel and grate your garlic. Finely slice your mushrooms. Add them to the onion. Season. Cook over a medium-high heat for around 5 mins or till the moisture has cooked out of the mushrooms. Add the garlic for the last 1 min.

  • 4.

    Add the porcini and its soaking liquid to the pan. Cook and stir for 1-2 mins. Take off the heat. Stir the crème fraîche and 2 tsp mustard through the mushrooms. Season to taste.

  • 5.

    Finely chop your dill. Peel and coarsely grate your potatoes into a large bowl. Add half the dill. Season. Pour in ½ tbsp oil. Scatter the mix over the mushrooms. Pop in the oven on a high shelf (or see our tip if your pan isn’t ovenproof). Bake for 30 mins or till the potatoes are golden and crisp.

  • 6.

    Grate the zest from your lemon. Juice it. Pop the zest in a bowl. Whisk in 2 tbsp lemon juice, 2 tbsp olive oil and a pinch of salt. Peel the beetroot (be careful as it may stain). Thinly slice. Fold through the dressing. Put to one side.

  • 7.

    When the pie is done, arrange the beetroot slices on a plate. Keep hold of the beetroot dressing. Pile the lamb’s lettuce in the centre of the plate. Drizzle with the remaining dressing. Serve the pie with the salad. Garnish with the rest of the dill.

  • Tip

    Out of the frying pan
    If your frying pan isn't oven proof, follow the recipe till step 4, then tumble the creamy mushrooms into a small baking dish. Cover with the potato topping and cook as above.

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