Friday Pie Day: The Truly Garlic Mushroom Potato Pie

Hold your breath.

This is truly a honker.

Now I don't eat garlic alot - but only because it's just one of those ingredients that I never think to use (I'm more of a ginger girl to be honest). So when I do remember to use it, I simply have to go all out.

Ok, so I haven't gone completely vampire-phobic and used a whole bulb in this week's pie or anything, but there's 4 cloves in there - which to me feels pretty wafty.

This garlic-fuelled pie is veggie friendly, with mushrooms, green beans and spring onions. That might not sound like a lot but the mushrooms I bought at the market the either day were HUGE! I should have taken a photo of them, but naturally, this occured to me only after I chopped them up.

There's garlic in the sake splashed creamy sauce, the veggies are fried in garlic, and the potato topping is mashed in, well, more garlic.

So be warned, only eat this in the company of those who will accept your garlic breath...

Garlic Mushroom Potato Pie

Serves 4 (8" pie dish):

1) Preheat the oven to 190 degrees C. Mix the creme fraiche, sake, oil and a quarter of the garlic in a bowl and set aside.

2) Bring the chopped potatoes to boil in a pan of lightly salted water. Turn down to a low heat and simmer for 15 minutes until just cooked. Drain.

3) Add half the lemon juice and half of the remaining garlic to the potatoes. Mash well and keep warm.

4) Meanwhile, fry the mushrooms in the remaining garlic for a couple of minutes. Add the beans and onions, tossing well. Squeeze over the remaining lemon juice.

5) Stir in the creme fraiche mixture and turn down to simmer for 5 minutes. Transfer to a ovenproof dish.

6) Spoon the mash on top, scattering over some lemon zest if you like. Bake for half an hour until the top is crisp.

Pie out.

Read my other Friday Pie-Day adventures.

Other vegetarian recipes you might like.