Potato pie with cheese and chanterelles

Yesterday I just felt so much like eating sheperd's pie but I knew I don't want meat, so I figured this out...It's a light creamy-textured pie with delicious chanterelles and a pich of white pepper. Adding parsley roots to the mashed potatoes gave them a distinctive taste. I love it! 


- puff pastry
- 2 tablesp of butter
- 200 g of chanterelles (washed and chopped)
- 1 onion (chopped)
- salt
- ground white pepper
- 150 g of 12% fat cream
- 2 parsley roots (peeled)
- 4 big potatoes (peeled)
- 2 bay leaves
- allspice
- some milk
- 150 g of shredded mozzalla cheese

Cook the potatoes and parsley together with the bay leaves and allspice. Put the puff pastry in a casserole dish. In the middle put the baking paper and pour some dry beans so that the dough will not grow there. Bake in the oven for 15 min in 200 Celsius degrees. 
In the meantime, in a frying pan melt a tablespoon of butter and add the onion and chanterelles. Fry until they become soft. Add some white pepper and salt. Put a part of the chanterelles in a bowl and mix with the cream. Pour back to the frying pan, mix thoroughly and set aside. 
Put the potatoes and parsley roots in a bowl and mash or blend the until they become smooth and creamy. Add a tablespoon of butter and some milk and mix thoroughly. 
Remove the dry beans from the surface of the puff pastry. Pur the chanterelles with cream inside and sprinkle with mozzarella cheese. Add the mashed potatoes and parsley on top. Form the shape with a tablespoon. 
Bake again for approx. 15 min. Garnish with chopped dried parsley.