{"id":167830,"date":"2024-02-20T18:59:08","date_gmt":"2024-02-20T17:59:08","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=167830"},"modified":"2024-02-20T18:59:08","modified_gmt":"2024-02-20T17:59:08","slug":"simon-and-daves-potato-and-butter-pie-with-mushroom-bourguignon-recipe-on-the-hairy-bikers-go-west","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/167830\/simon-and-daves-potato-and-butter-pie-with-mushroom-bourguignon-recipe-on-the-hairy-bikers-go-west\/","title":{"rendered":"Simon and Dave’s potato and butter pie with mushroom bourguignon recipe on The Hairy Bikers Go West"},"content":{"rendered":"

Simon King and Dave Myers served up a tasty potato and butter pie with mushroom bourguignon on The Hairy Bikers Go West.<\/p>\n

The ingredients for the filling are: 900g medium potatoes (preferably Maris Piper), 75g fridge-cold butter, cut into 1cm cubes, 1 large onion, sliced into thin rings, flaked sea salt and freshly ground black pepper.<\/p>\n

For the pastry: 350g plain flour, plus extra for rolling, 175g butter, 50g extra mature cheddar cheese, finely grated, 1 large free-range egg, beaten with 1 tbsp cold water and beaten egg, to glaze.<\/p>\n

For the mushroom bourguignon: 2 tbsp olive oil, 12 shallots, peeled and left whole, 300g carrots, cut into chunks, \u00bd tsp sugar, 1 tbsp sunflower oil, 25g butter, 750g mixed mushrooms (Portobello, chestnut, button), thickly sliced, 1 large sprig thyme, 2 bay leaves, 2 sage leaves, finely chopped, 200ml red wine, 300ml mushroom stock, using 1 stock cube, 1 tbsp mushroom ketchup and 1 tsp Dijon mustard.<\/p>\n

To serve: 2 bags salted crisps (about 40\u201350g in total), 100\u2013125g crumbly Lancashire cheese and handful parsley, finely chopped.<\/p>\n