Thatched Mushroom Frying Pan Pie | Abel & Cole
Thatched Mushroom Frying Pan Pie
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Prep: 15 mins
Cook: 40 mins
Tonight, why not teach your trusty frying pan a new skill: pie making. It’s as easy as topping a creamy jumble of meaty mushrooms with a dill-flecked thatched potato roof and baking till crispy and golden.
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894 kcal
(per portion)
Ingredients you'll need
  • 12g dried porcini
  • 1 onion
  • 2 garlic cloves
  • 200g chestnut mushrooms
  • 200g 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
  • 4 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

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

  • 2.

    Peel and finely slice the onion. Heat 1 tbsp olive oil in an ovenproof frying pan over a medium-high heat (see our tip for what to do if you don't have an ovenproof pan). Add the onion and lower the heat. Cook for 5 mins, stirring occasionally, till the onion is tender and glossy.

  • 3.

    Peel and grate the garlic. Finely slice the chestnut mushrooms. Add the mushrooms to the onion. Season. Cook over medium-high heat for around 5 mins or till the mushrooms are glossy and juicy. Add the garlic for the final 1 min of cooking.

  • 4.

    Add the porcini and their 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 the dill, leaves and stalks. Peel and coarsely grate the potatoes into a large bowl. Add half the dill. Season. Pour in 1 tbsp oil and turn to mix. Scatter the mix over the mushrooms. Pop in the oven on a high shelf. Bake for 30 mins, or till the potatoes are golden and crisp.

  • 6.

    While the pie bakes, grate the zest from the lemon. Juice it. Pop the zest in a large bowl. Whisk in the juice from half the lemon, 2 tbsp olive oil and a pinch of salt. Set aside. Peel the beetroot. Thinly slice it. Fold the beetroot through the dressing. Put to one side.

  • 7.

    When the pie is ready, pile the lamb's lettuce on 2 warm plates and scatter over the beetroot, drizzling over any dressing from the bowl. Serve the pie garnished with the rest of the dill.

  • Tip

    Out of the frying pan
    If your frying pan isn't ovenproof, 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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