This hearty, rustic pie swaps traditional pastry for a buttery, golden-baked potato crust loaded with savory sautéed mushrooms, caramelized onions, and tender carrots. Topped with a layer of melted cheese and fresh dill, it delivers maximum comfort with a rich, velvety filling and beautifully crisp edges. Perfect as a satisfying vegetarian main dish, a cozy weekend dinner, or a showstopping side for family gatherings.
This easy, rustic mushroom and potato pie features a seasoned mashed potato crust filled with savory sauteed mushrooms, onions, and carrots, all topped with melted cheese and fresh dill.
Prep time: 20 mins | Cook time: 40 mins | Servings: 6
Ingredients
- Potato Crust:
- 4 large potatoes, peeled and boiled
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and black pepper, to taste
- Mushroom Filling:
- 1 lb (450g) cremini or button mushrooms, sliced
- 1 medium yellow onion, diced
- 1 medium carrot, grated
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves
- Salt and pepper, to taste
- Topping & Garnish:
- 1 cup shredded mozzarella or Gruyère cheese
- 2 tbsp fresh dill, chopped
- Creamy garlic dill sauce (optional, for serving)
Instructions
- Preheat Oven: Set oven to 375°F (190°C). Grease a 9-inch springform pan or pie dish.
- Make Potato Crust: Mash boiled potatoes with butter, egg, Parmesan, salt, and pepper until smooth. Press mixture evenly into the bottom and up the sides of the prepared pan to form a thick crust shell.
- Cook Filling: Heat olive oil in a skillet over medium heat. Add onions and carrots; cook for 4-5 minutes until soft. Add garlic and mushrooms, cooking until mushrooms release their moisture and turn golden brown (8-10 minutes). Stir in thyme, salt, and pepper.
- Assemble: Transfer the mushroom filling into the potato crust, smoothing the surface. Sprinkle shredded cheese evenly over the top.
- Bake: Bake for 25-30 minutes until the edges of the potato crust are golden brown and the cheese is melted and bubbling.
- Garnish & Serve: Sprinkle fresh dill over the top. Let rest for 10 minutes before slicing. Serve warm with a drizzle of garlic dill sauce if desired.
