Potato Herb and Cheddar Pie

Creating special moments at home doesn't need to be expensive or time consuming. Living intuitively and intentionally opens us up to experience magic in the most simple moments. So I invite you to put on your favorite playlist, light a candle, set your intentions and create a meal that will bring you joy!

Ingredients You'll Need

The Filling:

• 4 medium sized potatoes peeled and chopped (I like to use Russet Potatoes)

• 1 large yellow onion chopped

• 4 chopped scallions

• 2 tbsp of minced garlic

• 2 tbsp parsley

• 1 tbsp rosemary

• 1 tbsp oregano

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 2 cups of mushrooms sliced (about 1/4" thick) (I used baby bella mushrooms)

• 1 cup of heavy cream

• 1/2 cup cheddar cheese

• 4 tbsp of salted butter

The Flaky Crust

• 1 cup of salted butter

• 2 and 1/2 cup of flour

• 1/2 cup of ice water

The Egg Wash

• 1 beaten egg

• 2tbsp of milk

Lets Get Started!

The Crust

• We are going to begin with the crust because it needs some time to chill in the fridge

• Add 1 cup of VERY COLD finely cubed salted butter to 1 and 1/2 cup of flour

• For this next part you can use several different methods to combine the flour and butter into a paste like texture. The easiest would be a food processor or a stand mixer with the paddle attachment. You can also use a pastry cutter, forks or your hands. Using your hands is not recommended because the heat from our hands can melt the butter...for times that you need to use your hand make sure to pop the flour and butter into the freezer every couple of minutes to keep the butter from melting while you work

• When you are done combining the flour and butter there should not be any uncoated flour and it should be a dough/paste like consistency

• You will then add in your remaining cup of flour and combine well. At this stage the dough should have a crumbly texture.

• Next we are going to add our ice cold water 1 tbsp at a time....you will probably end up using between 1/4 a cup of water or 1/2 a cup of water

• If you are not using a food processor use a rubber spatula to combine the water into the dough.

• You will continue to add ice cold water and mix (or pulse with a food processor) until the the crumbs form large clusters and the dough begins to come together! You can test this by pinching the dough together and seeing if it holds together....if it holds together the dough is ready! If it falls apart you will want to add another tbsp of two of ice water

• When the dough is ready remove it from the bowl and place on a clean surface, work the dough into a roughly shaped ball and cut in half

• Roll each half out into a disk, wrap in saran wrap and place in the fridge for at least an hour

The Filling

• Begin by washing and prepping your ingredients for the filling, peel and chop the potatoes, chop the onion, slice the mushrooms, chop the scallions and fresh herbs (dried herbs work perfectly too!) and mince garlic (you can do this yourself or buy minced garlic from the store)

• In a large pot begin by melting down 4 tbsp of butter and add the onion, potatoes and scallions cook slowly for 30 mins until the potatoes have softened (i like to cook them over a medium low heat)

• After the potato mixture cooks for 15 minutes add your herbs, garlic powder and mushrooms and stir well

• At the end of the 30 minutes or when the potatoes have fully cooked turn down the heat to low

• Stir in the cup of heavy cream and add in the cheddar cheese

• You will want to stir this constantly until the cheddar has fully melted

• Let this simmer on low for 10 minutes then take off heat

Assemble the Pie

• Preheat the oven to 350 degrees F

• Take out one disk and unwrap the dough and place on floured surface, we want to work quickly to keep the butter cold! Using a rolling pin, roll the dough out into a roughly 13" circle and place over pie pan and gently shape the crust. You will want to push gently on the bottom and the sides until the pie crust has formed to the pie pan and flute the edges (using your fingers you will create a scalloped edge)

• Place the pie pan in the fridge and take out the other wrapped dough

• I like to cut a small piece off the dough and set aside to create little design for my pie but this is completely optional

• Roll out the dough on a floured surface (about 13 inches as well) this will be the "lid" of the pie and take the pie pan out of the fridge to assemble

• Fill the pie pan with the filling mixture and then top the pie with the other half of the dough. You will want to pinch or crimp the lid and the bottom together to seal and pierce a few holes in the top for steam to escape, add whatever designs you want (I like to create little flowers out of the dough I set aside)

• Finish with the egg wash and brush the entire pie

• Bake at 350F for 30-40 minutes or until golden brown

Happy Cooking!✨🥧🌿