Rustic Roast Potato & Mushroom Pot Pie
with Filo Pastry & Leafy Greens
We love veggies, love garlic and we love filo pastry. So, let’s smash it all into a pie with a variety of seasonings like garlic and herb, mushroom and of course some loveable veggies. Beware, everyone will be demanding more!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
potato
1
carrot
3 clove
garlic
1 packet
button mushrooms
½
Onion
1 sachet
Herb & Mushroom Seasoning
½ packet
cream
(Contains: Milk; )
1 packet
Baby Leaves
1 packet
filo pastry
(Contains: Gluten; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
½ tbs
plain flour
(Contains: Gluten; )
¼ cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Thinly slice button mushrooms. Finely chop onion (see ingredients). • In a small microwave-safe bowl, add the butter and microwave in 10 second bursts until melted. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook mushrooms and onion until browned and softened, 5-7 minutes. • Reduce heat to medium, then add herb & mushroom seasoning, garlic and the plain flour and cook until fragrant, 1-2 minutes. • Remove pan from heat, then add cream (see ingredients), baby leaves and the water and a drizzle of white wine vinegar. Stir to combine and season to taste.
• When the potatoes and carrots are done, transfer them to a baking dish along with the mushroom filling. Stir to combine. • Lightly scrunch each sheet of filo pastry and place on top of mushroom filling to completely cover.
• Gently brush melted butter over to coat pastry. • Bake pie until golden, 15-20 minutes.
• Divide rustic roast potato and mushroom filo pie between plates. Enjoy!
