Roast Mushroom and Leek Shepherd’s Pie

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

This is an easy vegetarian 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.


  • 900 g (2 lb) flat or open-cup mushrooms, wiped and stalks removed
  • 4–5 leeks, finely shredded


Pre-heat the oven to 230°C/450°/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 t