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Potato and Butter Pie with Mushroom Gravy and Wilted Spinach

A crisp vegetarian potato and cheese pie served with rich mushroom gravy and nutmeg-scented wilted spinach.

VegetarianDinnerComfort FoodPotatoesPie
Estimated Nutrition
Calories
808.6
kcal / serving
4851.5 kcal total
Carbs
66g
per serving
395.9 g total
Fat
54.7g
per serving
328.2 g total
Protein
13.1g
per serving
78.4 g total
Cook Time
60
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tsp
Vegetable Bouillon Powder
or 1/2 vegetable stock cube
Dairy
75
g
Butter
fridge-cold, cut into 1cm cubes
175
g
Butter
for pastry
50
g
Cheddar Cheese
extra mature, finely grated
1
piece
Egg
large, free-range, beaten with 1 tbsp cold water
1
piece
Egg
beaten, to glaze
15
g
Butter
for gravy
25
g
Butter
for spinach
GrainsCereals
350
g
Plain Flour
plus extra for rolling
1
tbsp
Plain Flour
for gravy
Liquids
500
ml
Water
just-boiled
NutsSeeds
1
unit
Sea Salt
flaked, to taste
1
unit
Black Pepper
freshly ground, to taste
2
tbsp
Chives
fresh, finely snipped
1
unit
Nutmeg
freshly grated, to taste
OilsFats
1
tbsp
Sunflower Oil
Vegetables
900
g
Potatoes
medium, preferably Maris Piper, peeled and cut into 5mm slices
1
piece
Onion
large, sliced into thin rings
10
g
Dried Mushrooms
mixed or porcini
150
g
Chestnut Mushrooms
small, finely sliced
1
bag
Spinach
large bag, young leaves

Method

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