Ingredients for - Mushroom, spinach & potato pie
1.
400g baby spinach
3.
500g mushroom , such as chestnut, shiitake and button
5.
250ml vegetable stock (made from half a low sodium vegetable stock cube)
6.
300g cooked new potatoes , cut into bite-sized pieces
7.
1 tbsp grain mustard
8.
1 tsp freshly grated nutmeg
9.
2 heaped tbsp light crème fraîche
10.
3 sheets filo pastry
11.
300g each green beans and broccoli, steamed
How to cook deliciously - Mushroom, spinach & potato pie
1 . Stage
Heat oven to 200C/180C fan/gas 6. Wilt spinach in a colander by pouring a kettleful of hot water over it.
2 . Stage
Heat half the oil in a large non-stick pan and fry mushrooms on a high heat until golden. Add garlic and cook for 1 min, then tip in stock, mustard, nutmeg and potatoes. Bubble for a few mins until reduced. Season, then remove from the heat; add crème fraîche and spinach. Pour into a pie dish and allow to cool for a few mins.
3 . Stage
Brush filo with remaining oil, quarter sheets then loosely scrunch up and lay on top of pie filling. Bake for 20-25 mins until golden. Serve with vegetables.
Recipe information
Cooking:
15 min.
Servings per container:
4
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