Foragers' Pie

Ingredients for Foragers' Pie

• 675g potatoes, such as red or Yukon gold, peeled and cut into large chunks

• about 850ml vegetable stock (enough to cover the potatoes)

• salt and freshly ground black pepper

• 6 medium or 4 large onions, finely sliced

• 1 tablespoon olive oil

• 800g fresh mushrooms, roughly chopped

• 4 large organic free-range eggs

• 1/2 cup fresh flat-leaf parsley, finely chopped

Preheat the oven to 177°C. Place the potatoes in a large pan, pour in the vegetable stock to cover, and boil until tender. Drain, keeping 45ml of stock, and return to the pan. Mash thoroughly with the stock, season well, and set aside to cool slightly.

Meanwhile, gently cook the onions in the oil until soft but not coloured. Add the mushrooms and cook until all the liquid has evaporated. Stir in the parsley and season well. Spoon the mixture into the base of a deep 2-quart baking dish.

Separate the eggs and add the yolks to the potato mixture, beating in well. Whisk the egg whites until stiff and fold into the potato mixture. Pile the potatoes on top of the mushrooms and bake in the oven for 1 hour until golden brown on top. Serve with a large watercress, orange, and walnut salad.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.