Kitchen Secrets: How to Make Spinach Mushroom Pie With Potato Puree All-Time Favorite

#Step_1:

Cook The Potato Puree

Peel, wash, and cut the potatoes into cubes. Boil them in a pan with enough water to just about cover them with a bit of salt

After about 10 minutes, check to see if the potatoes are cooked using a knife or fork When the potatoes are soft, drain the water and return the potatoes to the same pan. While the potatoes are still steaming hot, puree the potatoes using a potato masher.

Finally add two tablespoon of butter, salt, pepper and one cup of warm milk to the potatoes and mash until a uniform consistency is achieved.

#Step_2:

Prepare The Spinach and Mushrooms Layer

Diced big onion into small cubes

Wash and clean the mushroom and cut into slices. Wash and clean the spinach, take the big stems out and chop them roughly

Sauté the onion with olive oil in a wide pan until it turns lightly brown.

Once the onions are lightly browned, add the sliced mushrooms, keeping the stove on medium-high heat. It is important not to lower the heat, otherwise, mushrooms can release too much juice. Stir from time to time to ensure even cooking.

When the mushrooms are cooked through and there is not much juice in the pan, add the chopped spinach. Season with some salt, fresh ground black pepper and stir carefully from time to time until the spinach wilts.

#Step_3:

Cook The Bechamel Sauce

To a saucepan on low medium heat, add the olive oil/butter and the flour and stir continuously until you get a nice smell (indicating the flour is not raw anymore) and the color changes from white to slightly golden

Gradually add the milk to the pan, stirring continuously using a whisk until it thickens. Season with salt and nutmeg.

Turn off the heat after it is thickened and bubbling. If it thickens too much you can add a bit more milk to play with the consistency.

Bringing this Spinach Mushroom Potato Pie Together

Preheat the oven to 180 °C

Add the bechamel sauce to the spinach and mushroom mixture and check the seasoning (salt, black pepper) and adjust to taste.

Put the mashed potato in an oven-safe dish, pressing it down gently to make the first layer. On top of the mashed potato layer, put the spinach, mushroom, and bechamel sauce layer and spread evenly

Sprinkle a layer of freshly grated cheddar or mozzarella cheese

Put the dish into the preheated oven for 30-35 minutes and just watch how beautifully it bakes.

When you have a golden crust on your dish, turn off the oven and let it rest for 15 minutes.

Serve and enjoy! (I have served with smoked fish)

I hope you give this delicious winter dish a try. Please let me know how it turns out🙂