Easy Mushroom and Potato Pie

Healthy, light and comforting

I’m blogging today instead of tomorrow because I’m off the sunny Sunshine Coast to participate in Gourmet Garden’s Blog Off/Cook Off. I’ll be competing against 7 other Australian bloggers and 2 internationals – SO exciting! I’m making THE most gorgeous Steamed Lemongrass Pudding with Ginger Syrup. I’ll let you know how it goes when I touch base with you on Saturday, but in the meantime I’m bringing you pure comfort food.

There’s nothing elegant about this pie so I’m not even going to try to make it so. It’s pure peasanty comfort food just the way I like it.

I came up with it one night as I was staring in the fridge from some inspiration (I need to work a lot harder now the girls aren’t eating meat) and really the only thing I had was mushrooms. I didn’t really want to add any meat for John either so it had to suit him too (not an easy feat). And so I just pottered in the kitchen with what I had. I sliced and chopped and layered – no cooking beforehand because I really could not be bothered. I used mushrooms (of course), leeks (because I had some), potatoes (dinner would not be dinner for John without potatoes) and a sweet potato (because I really like them and they’re low GI).

I cooked it in the oven for about an hour and half (it sounds like a long time but really, it’s just cooking itself while you get on with whatever it is that you need to get on with) and served it with a big salad of rocket, spinach, tomato and a little salad dressing. It came out pretty well.

It was simple and easy and filling and tasty. What more could you want? Oh and at 224.7 calories and under 2 grams of total fat for a large serving, you can eat guilt-free all night long. I was so proud of myself that I had a glass of red with it.

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Easy Mushroom and Potato Pie


What have you made from ingredients in your fridge that has worked out pretty well?

Happy eating and wish me luck!




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