Roast Mushroom and Leek Shepherd’s Pie

Name: Roast Mushroom and Leek Shepherd’s Pie
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: Salt and pepper; 1 teaspoon chopped fresh parsley (optional); 1 teaspoon chopped fresh basil (optional); 1 teaspoon chopped fresh tarragon (optional); 900 g (2 lb) flat or open-cup mushrooms, wiped and stalks removed; 4–5 leeks, finely shredded; Olive or cooking oil; 1 onion, sliced; A knob of butter; 750–900 g (1½–2 lb) Mashed Potatoes; Juice of ½–1 lemon

Preparation info

Serves
4–6

Difficulty
Medium

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.

Ingredients

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

Europe
United Kingdom
Side dish
England
Vegetarian
Gluten-free

Method

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