Chicken and mushroom pie and pea mash

One of my favourite chefs on Masterchef Australia was Maggie Beer.  I googled her pie recipes and found one for chicken and mushroom pie with sour cream pastry.

 Unfortunately I didn’t thicken the sauce enough and used a pie tin instead of a glass dish, so the bottom pie crust more or less disintegrated into the sauce. In any case, whatever was left was delicious, and even more comforting served with a pea mash. Here is the link to the pie recipe. The only modification I made was to add celery and carrots because I didn’t want to waste the ones I had in the fridge. 

The pastry was delicious and very sinful. A small part of me was glad that there was very little left of the bottom crust, so in a way it felt like I was only consuming half the calories.

Here is the recipe for the pea mash.


  • 3 large potatoes, peeled and quartered
  • 1.5 litres of boiling water
  • 100g frozen petit pois
  • 25g butter
  • 60ml double cream
  • salt and pepper to taste


  1. Boil the potatoes for 35 minutes, or until the are soft
  2. Use a clotted spoon and transfer the cooked potatoes to a large bowl. Reserve the water in the pot
  3. Mash the potatoes until smooth
  4. Boil the petit pois in the same pot of water for 3 minutes
  5. Drain the peas, and rinse them under cold water to preserve their colour
  6. Transfer the peas into a food processor and blitz into a puree
  7. Transfer the pureed peas into the mash and mix well
  8. Heat the butter and cream in a small saucepan and simmer until the butter melts
  9. Pour the hot cream into the mash and mix well
  10. Season the mash with salt and pepper

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