Devonshire Potato-Mushroom Pie
Try this potato and mushroom savoury pie for a side dish with style.
Yield
8 servingsPrep
10 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
mashed potatoes
seasoned |
|
| 1 ½ | cups |
mushrooms
fresh, sliced |
|
| ¼ | cup |
onions
chopped |
|
| 2 | tablespoons |
butter
|
|
| 1 | teaspoon |
lemon juice
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | dash |
white pepper
ground |
*
|
| ½ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
mashed potatoes
seasoned |
|
| 355 | ml |
mushrooms
fresh, sliced |
|
| 59 | ml |
onions
chopped |
|
| 3E+1 | ml |
butter
|
|
| 5 | ml |
lemon juice
|
|
| 1.3 | ml |
salt
|
|
| 1 | dash |
white pepper
ground |
*
|
| 118 | ml |
sour cream
|
|
Directions
Preheat oven to 350℉ (180℃).
Place half of the mashed potatoes in a buttered 9 inch pie plate.
Sauté the mushrooms and onion in the butter.
Add the lemon juice, salt and pepper and spoon over the potato layer.
Spread with sour cream.
Top with remaining potatoes.
Bake for 45 minutes, until brown.
To serve, cut into wedges.
