Potato, Feta and Shiitake pie. Tasty and quick way to combine leftovers.

Here's our potato, feta, and shiitake pie which also has some creme fraiche. We had a left-over pie crust that needed using. All the other ingredients were ones that we needed to use up. Having to use things up isn't, as one might say, the difference between hamburger and steak here, but I really hate waste and throwing things out. Hence I thought up this pie.
The sliced shiitakes came from our dashi production -- they still had a great smoky flavor; we additionally marinated them in Madeira and white truffle oil overnight then cooked them up (again) quickly to cook off the harshness of the raw alcohol.
Otherwise assembly was as you see. I will serve this as a heavy filler with meat courses but it would do as well as a lunch dish with a salad and wine.
BTW, I have to improve my lighting or the adjustments of my cameras. The pie crust as served was nowhere as dark as it looks.