Roast Mushroom and Leek Shepherd’s Pie

Name: Roast Mushroom and Leek Shepherd’s Pie
Yield: Serves 4–6
Cuisine: British
Ingredients: 900 g (2 lb) flat or open-cup mushrooms, wiped and stalks removed; 900 g (2 lb) flat or open-cup mushrooms, wiped and stalks removed; Butter; 3–4 leeks, finely shredded; Olive or cooking oil; Olive or cooking oil; 1 teaspoon each chopped fresh parsley, tarragon and basil (optional); Salt and pepper; 1 teaspoon each chopped fresh parsley, tarragon and basil (optional); 1 teaspoon each chopped fresh parsley, tarragon and basil (optional); 750–900 g (1½–2 lb) Mashed Potatoes; 1 onion, sliced; Salt and pepper; Juice of ½-1 lemon

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

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) flat or open-cup mushrooms, wipe

Europe
United Kingdom
Stew
Main course
Vegetarian

Method

Pre-heat the oven to 230°C/450°F/Gas Mark 8.

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