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Roast Mushroom and Leek Shepherd’s Pie
- Serves
4–6
- Difficulty
Medium
By Gary Rhodes
Published 1999
Shepherd’s pie is such a classic of British cooking, it seemed a shame that a vegetarian variety should be left out. This is an easy recipe, which becomes almost ‘meaty’, using the large flat or cup mushrooms. The dish is layered like a lasagne with the mashed potato piped or forked across the top.
Ingredients
- Olive or cooking oil
900 g 2 lb
Method
Heat a frying-pan or roasting tray with a tablespoon or two of olive or cooking oil. Season the mushrooms with salt and pepper and place in the pan or tray. Fry the mushrooms on a high heat, colouring them well. After a minute, turn
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