Savoury pie!

Our fridge seems to look quite plain nowadays, but dad brought some mushrooms and a huge sack of potatoes from his parents. So now it means, we are eating potato for the rest of the spring. I had to "get rid" of the mushrooms before they were spoiled, so I came up with this pie. Since we had no soy cream or milk or pretty much anything, I thought about making a bit different pie dough than our usual, something that doesn't have so much margarine as they normally do. This consists of potato- and carrotmash and has a top crust.

Mushroom pie with potato-carrot crust

Ingredients:

FOR THE PIE-DOUGH

3-4 large potatoes

2 carrots

25 g margarine

salt, pepper

1 tsp of chili

4 dl of flour (and some more for rolling)

Boil the potatoes and carrots. Then squash into a puree, add the margarine and spices. Let it cool for a while. Heat the oven in 200 degrees. Add the flour, until it has made to a nicely firm dough, not too hard. Take it on the table, and divide into to portions, other one a bit bigger. You might need more flour, since the dough can be quite sticky. Take the bigger piece and lay it on the pie mold (about 27 cm). Stick with a fork and bake in the oven for 10-15 minutes.

THE FILLING

1 onion

1 big garlic clove (or two small)

200 gr of mushrooms

1 big potato, margarine

salt, pepper

Chop the onion and mushrooms. Mash the potato, add some soy milk (I used water since we had none, but I'd prefer soy milk, or cream) and mix in the grated garlic and spices. Pour on the pie, and lay on the onions and mushrooms. Now take the other piece of the dough, and roll it for the top-crust. Put on the filling and press nicely, stick with a fork some holes. If you wish, lay some oil on the top-crust. Bake for 45 minutes in 175 degrees.