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Potato and butter pie with mushroom bourguignon
Fruit and vegetables
900g/2lb medium
potatoes
(preferably Maris Piper)
1 large
onion
, sliced into thin rings
12
shallots
, peeled and left whole
300g/10½oz
carrots
, cut into chunks
750g/1lb 10oz mixed
mushrooms
(Portobello, chestnut, button), thickly sliced
1 large sprig
thyme
2
sage
leaves, finely chopped
handful
parsley
, finely chopped
Tins, packets and jars
350g/12oz
plain flour
, plus extra for rolling
1 tbsp mushroom
ketchup
1 tsp
Dijon mustard
Cooking ingredients
flaked
sea salt
freshly ground
black pepper
2 tbsp
olive oil
½ tsp
sugar
1 tbsp
sunflower oil
2
bay leaves
300ml/10fl oz mushroom
stock
, using 1
stock
cube
Biscuits, snacks and sweets
2 bags salted
crisps
(about 40–50g/1½–2oz in total)
Dairy, eggs and chilled
75g/2½oz fridge-cold
butter
, cut into 1cm/½in cubes
175g/6oz
butter
50g/1¾oz extra mature
cheddar
cheese, finely grated
1 large free-range
egg
, beaten with 1 tbsp cold water
beaten
egg
, to glaze
25g/1oz
butter
100–125g/3½–4½oz crumbly
Lancashire cheese
Other
200ml/7fl oz
red wine
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