Helen RandellCreamy mushroom and bacon pot pies
July 28th 2011 06:06
I think I have found my new favourite accompaniment! This is definitely going on my 'I'll bring along a salad/side' list.
This recipe, and I am a little ashamed to say it, came from a Woolworths Fresh 'magazine' or catalogue as it should probably be called. But, I guess I can't complain too much, after all, the magazine is free....
The top crispy potato layer of this is just like a good potato bake, but it is the classic combination of 'meaty' mushrooms and crispy bacon which makes this most enjoyable.
I made this into one large pie, but the original recipe calls for the mixture to be divided between four ramekins for individual serves.
Creamy mushroom and bacon pot pies
40g butter
20g olive oil
1 brown onion, finely chopped
5 rashers bacon, rind removed, diced
750g cup mushrooms, thickly sliced
2 tbs plain flour
300ml light thickened cream
1/2 cup water
2 tbs dried tarragon
3 potatoes, very thinly sliced
extra 20g butter, melted
1. Preheat oven to 200 degrees C. Heat butter and oil in a non-stick frying pan over medium heat. Add the onion, bacon and mushrooms. Cook for 10 minutes or until mushrooms have browned and moisture has evaporated.
2. Sprinkle flour over mushroom mixture. Stir until combined and cook for a further minute. Slowly add cream and water. Stir until mixture comes to the boil. Simmer until thickened. Remove from heat. Add tarragon and season.
3. Divide mixture between four ramekins. Cover filling with potato slices, overlapping slightly. Brush well with butter. Place dishes onto a baking tray. Bake for 30 minutes or until potatoes are golden and crisp. Serve.
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Comment by Samantha Elley
Food Journo
The Sandwich Shak
Vintage Foodie
Little House among the Canefields
SO yum! It incorporates all my favourite ingredients.