Cheesy Spinach, Mushroom & Potato Crust Pie with Barber’s 1833 Vintage Reserve Cheddar
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Ingredients

  • Pie Crust
  • 700 g (8oz) Potatoes
  • 50 g (2oz) Plain Flour
  • 50 g (2oz) Salted Butter, plus extra for greasing
  • 50 g (2oz) Barber
  • Filling
  • 5 ml (1 Tablespoon) Scottish Rapeseed Oil
  • 250 g 9oz) Chestnut Mushrooms, sliced
  • 200 g (7oz) Bag Fresh Spinach
  • 1/4 pin
  • 50 g (2oz) Barber
  • ¼ Tea

Instructions

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