Mushroom Bacon Pie

  • Cooking Oil 150.0 ml
  • Onion, diced 400.0 g
  • Garlic, minced 30.0 g
  • Thyme, minced 10.0 g
  • Parsley, minced 20.0 g
  • White Button Mushrooms 1000.0 g
  • Dried Porcini Mushrooms, rehydrated 100.0 g
  • Bacon, diced into small pieces 200.0 g
  • White Wine 100.0 ml
  • Unsalted Butter 30.0 g
  • Knorr Potato Flakes 2kg 200.0 g
  • Heavy Cream 1000.0 ml
  • Water 50.0 ml
  • Pie Dough 1.0 pc


  • Petite Salad, washed 10.0 g

"Mushrooms, bacon and potatoes are the definition of comfort food, and the flavour profiles of these three ingredients play off each other very well. I believe guests would want to experience familiar dishes with a little spin to add excitement. The simplicity of this dish also means it can be prepared ahead of time to save you time in the kitchen!"

Chef Lim Wei Ling
Singapore Junior Chefs Club



  1. Mushroom Bacon Pie

    1. In a pot, render fat from bacon and sweat onions for 3 minutes until translucent. Add in mushrooms and garlic.
    2. Deglaze with white wine and add mushouroom water from porcini mushrooms
    3. Add in seasonings, continue to simmer for another 10 minutes until mushrooms are fully cooked and liquid is reduced.
    4. Finish mushroom filling with thyme and parsley.
    5. In a pot, heat up cream and bring to an almost boil. Pour cream into Knorr Potato Flakes until mashed potato consistency is achieved. 
    6. Season and finish with butter. 
    7.  Preheat oven to 180°C and prebake pie crust. Place a weight on the pie dough to prevent the crust from rising.
    8. Add mushroom filling into pie crust and fill pie with mashed potato. Bake until potato is golden brown on top.
  2. Garnish

    1. Prepare garnish as above.
    2. Plate and assemble.