Devonshire Potato and Mushroom Pie

Devonshire Potato And Mushroom Pie

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Lori Loucas


An easy and great alternative to the usual mashed potatoes. This is excellent with button mushrooms, but even better with a mix of cremini, portabella, and wild mushrooms. We love sour cream, so usually go a bit heavier than 1/2 cup. And sometimes add minced garlic to the mushroom/onion mixture.


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15 Min
55 Min


  • 3 c
    cooked mashed potatoes, seasoned to taste
  • 2 Tbsp
    unsalted butter
  • 1 1/2 c
    mixed mushrooms, sliced
  • 1/4 c
    onion, chopped
  • 2 clove
    garlic, minced optional
  • 1 tsp
    lemon juice
  • dash(es)
    black pepper
  • 1/4 tsp
    kosher salt
  • 1/2 c
    sour cream (or more!)
  • ·
    paprika, to garnish

How to Make Devonshire Potato and Mushroom Pie


  1. Preheat oven to 350F. Butter a 9 inch pie plate and layer half of the mashed potatoes in the dish.
  2. Saute the mushrooms, onions, and optional garlic (if using) in the butter. Add lemon juice. Add salt and pepper to taste. Layer the mushroom mixture over the potatoes in the pie dish.
  3. Spread the sour cream evenly over the mushrooms, then layer the remaining mashed potatoes over all. Lightly sprinkle the paprika over the potatoes. Bake for 35-45 minutes, or until lightly browned.

Printable Recipe Card

About Devonshire Potato and Mushroom Pie

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: English

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