Cheesy Spinach, Mushroom & Potato Crust Pie

Ingredients

• Pie Crust
• 700g / 8oz Potatoes
• 50g / 2oz Plain Flour
• 50g / 2oz Salted Butter, plus extra for greasing
• 50g / 2oz Barber’s 1833 Vintage Reserve Cheddar, grated
• Filling 
• 1 tbsp Rapeseed Oil
• 250g / 9oz Chestnut Mushrooms, sliced
• 2 Cloves Garlic, crushed
• 200g / 7oz Bag Fresh Spinach
• 1 Free Range Egg, beaten
• 150 ml / ¼ pint Single Cream
• 50g / 2oz Barber’s 1833 Vintage Reserve Cheddar, grated
• Salt & Pepper
• ¼ tbsp freshly grated Nutmeg

Method

1. Preheat your oven to 200c (Gas Mark 6).
2. Boil the potatoes in salted water for 18-20mins until soft .
3. Mash with the butter, flour and 50g Barber’s 1833 Vintage Reserve Cheddar, leave aside to cool slightly.
4. Use the extra butter to grease a 25cm (10”) flan dish. Using your fingers or a spoon, press the mashed potato mixture into the dish until the base and sides are covered.
5. Heat the oil in a frying pan. Add the crushed garlic and sliced chestnut mushrooms and gently fry.
6. Meanwhile , cook the spinach in the microwave according to the instructions on the packaging. Squeeze it well to remove excess moisture and add it to the frying pan. 
7. Combine the spinach, mushrooms and garlic and use a slotted spoon to transfer them into the pie, leaving any liquid behind. Spread evenly over the base.
8. Whisk together the egg, cream, 25g of the Barber’s 1833 Vintage Reserve Cheddar, salt and pepper and grated nutmeg.
9. Pour the mixture over the pie and sprinkle on the remaining 25g of grated Barber’s 1833 Vintage Reserve Cheddar.
10. Bake the Cheesy Spinach, Mushroom & Potato Crust Pie in the oven for 30 minutes or until golden brown. 

With thanks to Foodie Quine