Devonshire Potato-Mushroom Pie

Preparation info

  • 6

    Servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 cups seasoned mashed potatoes
  • cups sliced fresh mushrooms
  • ¼ cup chopped onion
  • 2 tablespoons butter
  • 1 teaspoon lemon juice
  • ¼ teaspoon salt
  • Dash of freshly ground white pepper
  • ½ cup sour cream

    Method

    1. Preheat oven to moderate (350°F.).

    2. Place half of the mashed potatoes in a buttered nine-inch pie pan.

    3. Sauté the mushrooms and onion in the butter. Add the lemon juice and salt and pepper and spoon over the potato layer. Spread with sour cream. Top with remaining potatoes.

    4. Bake for forty-five minutes, until browned. To serve, cut into wedges.