Cheesy Spinach, Mushroom & Potato Crust Pie

We've come to the time of year where comfort food is definitely the order of the day. The recipe I'm sharing today fits the bill perfectly. Its something that I've been making in various guises for more years than I care to remember. I'm pretty sure I saw the concept on the original 1980's "Food & Drink" show which ran on BBC2 presented by Chris Kelly with chef Michael Barry and wine experts Jilly Goolden and Oz Clarke. It was the first TV cookery show I ever remember watching. After that I got somewhat addicted to Ready, Steady, Cook. And the rest is history!

Once you have the basic concept of a potato crust pie you can mix and match your fillings. I've kept this one vegetarian but you could also add meaty ingredients such as bacon, tuna, chorizio etc. It can also be made gluten free by replacing the plain flour with a GF alternative. You need a good strong cheddar for this dish and Barber’s 1833 Vintage Reserve Cheddar fits the bill perfectly. Matured for 24 months the cheddar has a fantastically rich and creamy taste. It's available online, from the deli counters in good farm shops, and Sainsbury's, Waitrose & Morrison's stores.

Cheesy Spinach, Mushroom & Potato Crust Pie

Pie Crust

700g (8oz) Potatoes

50g (2oz) Plain Flour

50g (2oz) Salted Butter, plus extra for greasing

50g (2oz) Barber’s 1833 Vintage Reserve Cheddar, grated

Filling

5ml (1 Tablespoon) Scottish Rapeseed Oil

250g 9oz) Chestnut Mushrooms, sliced

2 Cloves Garlic, crushed

200g (7oz) Bag Fresh Spinach

1 Free Range Egg, beaten

150ml (1/4 pint) Single Cream

50g (2oz) Barber’s 1833 Vintage Reserve Cheddar, grated

Salt & Pepper

1.25ml (¼ Teaspoon) freshly grated Nutmeg

Preheat your oven to 200c (Gas Mark 6)

Boil the potatoes in salted water for 18-20mins until soft.

Mash with the butter, flour and 50g Barber’s 1833 Vintage Reserve Cheddar, leave aside to cool slightly.

Use the extra butter to grease a 25cm (10”) flan dish. Using your fingers or a spoon, press the mashed potato mixture into the dish until the base and sides are covered.

Heat the oil in a frying pan. Add the crushed garlic and sliced chestnut mushrooms and gently fry.

Meanwhile, cook the spinach in the microwave according to the instructions on the packaging. Squeeze it well to remove excess moisture and add it to the frying pan. 

Combine the spinach, mushrooms and garlic and use a slotted spoon to transfer them into the pie, leaving any liquid behind. Spread evenly over the base.

Whisk together the egg, cream, 25g of the Barber’s 1833 Vintage Reserve Cheddar, salt and pepper and grated nutmeg.

Pour the mixture over the pie and sprinkle on the remaining 25g of grated Barber’s 1833 Vintage Reserve Cheddar.

Bake the Cheesy Spinach, Mushroom & Potato Crust Pie in the oven for 30 minutes or until golden brown.

Perfect as a light supper with a green salad or for a more substantial meal serve with a selection of roasted root vegetables

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Disclosure: This is a commissioned recipe for Barber’s 1833 Vintage Reserve Cheddar. As always, all views expressed are my own. Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you. I’m super choosy and promise to bring you only the cream of the crop.