Chestnut mushroom, Dolce late and Potato pie AKA the Best Pie EVER!!

If you're looking for perfect Autumnal food, this is it. Pure comfort in a pie dish. This will wrap your insides in a warm blanket ready for the winter. A melting cheesy hug, for dark chilly nights.

Ingredients
Top
800g Potatoes
30g Butter
50ml Milk
30g Parmesan
Salt and pepper.
Filling
250g Chestnut Mushrooms, wiped with kitchen roll and thickly sliced
25g Butter
2 Cloves of Garlic, crushed
2 or 3 bricks of frozen Spinach, defrosted and chopped
100g Dolce Late Cheese
Salt and pepper
Method
Preheat the oven to 190oC.
Boil the spuds in a large pan and when cooked, mash with the milk and butter. Season to taste.
While the potatoes are cooking, gently fry the garlic in the butter in a large frying pan for a few minutes and then add the mushrooms. Season with salt and pepper.
Lightly butter a baking dish. Distribute the mushrooms evenly in the bottom of the dish and haphazardly strew the spinach on top. Cube the cheese and add this on top of the spinach. 
Cover with the mash and dust the top with parmasan.
Bake in a preheated oven for around 20 minutes, until golden. 


Serves 2, Prep time 10 mins, Cooking time 30 mins. Tasty Rating 5*.