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Mushroom and Potato Pie


  • 4 sticks celery
  • 450g mushrooms
  • 1 onion
  • 75g butter or margarine
  • 60ml milk
  • 2 crushed cloves garlic
  • 1½ tbspns arrowroot
  • 200ml milk
  • 2tbspn chopped parsley
  • 1 tspn dried thyme
  • 10ml lemon juice
  • salt & pepper to taste

Boil the potatoes until tender. Grate celery, chop onion and mushrooms. Drain
potatoes. Add 25g butter and 60ml milk, then mash potatoes until they are creamy. Season to taste.


Melt remaining butter in a saucepan. Add the celery and onion and cook gently until the onion is clear. Add mushrooms and garlic, cook, stirring occasionally, for 5 minutes. Blend arrowroot with a little milk, stir in remaining milk and stir into the mushrooms. Add parsley, thyme and lemon juice, and season to taste.


Simmer for 5 minutes. Turn the mixture into a casserole dish. Top with
mashed potato and place under a hot grill until heated through and golden or
alternatively you can put it in a 190degC oven for 20 minutes.


Serves 4-6.


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