DAILY DINNERS

Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.

Cook the potatoes in boiling water until very soft

Drain and mash using a ricer or fork. Stir in 30ml milk, ½ egg, salt and pepper and mix well. Spoon the mixture around the sides of a 23 cm/ 9 inch flat pie dish

Heat the olive oil in a large frying pan. Sauté all the mushrooms and spring onions until soft and all the mushroom liquid has been absorbed

Spoon the mushroom mixture into the centre of the potatoes

Mix the remaining milk (120ml),  & the remaining 1½ egg, nutmeg, and salt and pepper together. Pour this batter over the mushrooms. Sprinkle over the grated Parmesan cheese.

Bake the pie in the pre-heated oven for 40 minutes or until the mushroom mixture has set in the centre.

Potato & mushroom pie is simple to prepare & can be made in advance & reheated. Sautéed mushrooms are surrounded with creamy mashed potato. Use a mixture of mushrooms for a deeper mushroom flavour: oyster, brown cap, shiitake & button. Mushrooms  release lots of liquid when frying: just continue to cook until all the liquid is absorbed. Serve this pie with a green salad, topped with toasted almonds

Any leftover mushroom mixture can be used to make a pate. Blitz the mushrooms with a little bit of milk until smooth. Use on some white toast.