Instructions
Step 1: Preheat oven to 375°F (190°C). Grease a round pie dish or springform pan.
Step 2: Mash boiled potatoes with butter, milk, egg, salt, and pepper until smooth. Press evenly into the bottom and sides of the pan to form a crust. Bake for 15 minutes to set.
Step 3: Meanwhile, heat olive oil in a skillet. Sauté onions and carrots until softened. Add mushrooms, garlic, thyme, salt, and pepper. Cook until mushrooms release their juices and turn golden.
Step 4: Spread the mushroom filling over the baked potato crust.
Step 5: Sprinkle with shredded cheese. Bake for another 20–25 minutes, until the cheese is melted and bubbly.
Step 6: Garnish with fresh dill before serving.
Tips & Secrets
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Use starchy potatoes (like Russets) for a firmer crust.
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Press the potato mixture firmly into the pan to avoid crumbling.
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Add a splash of cream to the mushroom filling for extra richness.
Serving & Storage
Serve warm as a main dish with a fresh salad or soup. Store leftovers in the fridge for up to 3 days. Reheat in the oven to keep the crust firm.
Variations
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Add cooked chicken or turkey to the mushroom filling for extra protein.
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Mix in spinach or bell peppers for more vegetables.
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Try topping with Parmesan or Gouda for a different flavor profile.
Conclusion
This Potato Crust Mushroom Pie is hearty, cheesy, and comforting — the perfect dish for family dinners or cozy gatherings. With its creamy potato base, savory mushroom filling, and golden cheese topping, it’s a wholesome bake that’s as delicious as it looks.
