Name: Potato Mountain Pie with Rosemary
Ingredients: 175 g Wholemeal or white flour; Salt and pepper; 100 g Butter; 1 pn Sugar; 2 tb Olive oil; 1 md Red pepper; 1 1/4 kg New potatoes; 450 g Leeks; 1 Garlic clove; 50 g Ground almonds; 225 g Flat mushrooms; 1 Handful fresh rosemary; 175 g Mature Cheddar cheese; 1 Handful flat-leafed fresh parsley; 1 pn Paprika; 2 lg Eggs

What keeps us from being thoughtful listeners?... The simple answer is that listening is expensive. It requires changing the pace at which we live our lives. It takes time... The more profound answer to the question has to do with our humanity. We are members of a fallen race. We are proud, and proud people don’t listen well. We are fearful people, and fear keeps us from entrusting ourselves to others. We think more highly of ourselves than we ought. We are frequently hardened by the deceitfulness of sin. We are compulsively self-serving and often too full of ourselves to humbly listen to others.

Tedd Tripp

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Food networ, Food3	4	servings

INGREDIENTS

175	g	Wholemeal or white flour
		Salt and pepper
100	g	Butter
1	pn	Sugar
2	tb	Olive oil
1	md	Red pepper
1 1/4	kg	New potatoes
450	g	Leeks
1		Garlic clove
50	g	Ground almonds
225	g	Flat mushrooms
1		Handful fresh rosemary
175	g	Mature Cheddar cheese
1		Handful flat-leafed fresh parsley
1	pn	Paprika
2	lg	Eggs

INSTRUCTIONS

Pre-heat oven to 200 C (400 F/Gas 6). To make the pastry, mix the flour and
salt in a large bowl. Rub in 75 g (3 oz) of the butter until the mixture
resembles fine breadcrumbs.
In another bowl mix 2 tbsp iced water with the sugar and 1 tbsp of the oil.
Make a reservoir in the flour mixture, pour in the water mixture and, using
a spoon, combine gently. Form into a soft damp ball.
Wrap the pasrty in greaseproof paper and chill for 30 minutes. To prepare
filling, put pepper on a baking tray and roast in the oven for about 25
minutes, turning once during the cooking. Leave to cool for about 25
minutes then peel of skin and chop flesh.
Scrub the potatoes then cut into evenly sized pieces and steam for 5-10
minutes until tender.
Finely shred leeks. Crush the garlic. Heat remaining oil in a large frying
pan, add leeks and lightly fry for 5 minutes, until soft, then add crushed
garlic and ground almonds.
Heat the remaining butter in a saucepan, add mushrooms with plenty of salt
and pepper and a little of the rosemary and lightly fry for 5 minutes.
Roll out the pastry and use to line an 18cm (7 in) flan dish. Prick base
with a fork then bake blind in the oven at 200 C (400 F/Gas 6) for 10
minutes.
Grate the cheese. To assemble, cover the base with one third of the potato.
Add a layer of leeks, a quarter of the cheese, the remaining rosemary and
red pepper. Then add another one third of the potato, a quarter of the
cheese, the parsley, mushrooms, a quarter of the cheese, remaining potato
and then the remaining cheese. (Press the potato layers gently to flatten
them.) The finished mountain should be roughly conical in shape. Sprinkle
with paprika, beat the egg and pour over the top.
Bake at 200C (400F/Gas 6) for about 25 minutes until golden brown.
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