Shepherd's Potato Pie is an easy-to-prepare and delicious dish at the same time. Mashed potatoes rise in a lush cap above the aromatic mushrooms. In this case, the form does not need to be filled to the top, otherwise the puree will run away.
It is necessary
- - pepper;
- - salt;
- - onions - 200 g;
- - small mushrooms - 400 g;
- - eggs - 2 pcs;
- - milk - 250 g;
- - potatoes - 800 g.
Instructions
Step 1
Peel and boil the potatoes in salted water until cooked through. Then drain the water. Make a puree by adding hot milk to the potatoes. Let the puree cool until warm.
Step 2
At this time, finely chop the onion and fry it over medium heat until lightly browned. If the mushrooms are not very small, then cut them into 4 pieces each. Place the mushrooms over the onion.
Step 3
When the mushrooms start juicing, add three bay leaves, turn the heat to high and fry, stirring constantly, until the liquid evaporates completely. Pepper and salt the mushroom mixture.
Step 4
Lubricate the high-sided baking dish with soft butter. Arrange mushrooms and onions without bay leaves. Whisk in the eggs into the puree. If it turns out to be too runny, add one tablespoon of starch. You can take sour cream or heavy cream together with milk, it will be better for a casserole.
Step 5
Place the puree on top of the mushrooms. Pepper and sprinkle with paprika on top. Bake in the oven at 220oC for about forty minutes. The top of the cake should be golden brown and cracked. Turn off the oven and leave the cake like this for another 10 minutes.
Shepherd's potato pie is ready, you can serve it to the table, slightly cooled, along with milk, jelly, compote, tea or kefir.
