Recipe: Shepherdless Mushroom Pie

First of all we hope you all had a very merry Christmas, we sure did!

We were actually supposed to cook this recipe for Cate on Christmas eve but we ate too many mince pies, focaccia and chorizo sausage rolls that we couldn’t handle a big dinner! We made it last night instead as it was our first day back home after Christmas and we were both feeling a bit worse for wear, its just such an easy and filling dish.

This is by far our favourite vegetarian recipe at the moment because its so versatile, you can use the mushroom mixture in a pie, bolognese or lasagne. You could also omit the cheese and butter and use soy milk and it could be a vegan dish!

What you’ll need (serves 2-3 depending on how hungry you are!)

  • 200g chestnut mushrooms
  • 1 carrot
  • 1 red onion
  • 2 potatoes
  • A few handfuls of spinach
  • Cheddar cheese
  • Parmesan
  • 4 cloves of garlic
  • 2 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • 1 tbsp Worcester sauce
  • 2 tbsp tomato paste
  • 1 tsp sugar
  • A knob of butter
  • A splash of milk
  • Vegetable stock cube
  • Fresh basil
  • Salt and pepper
  • Olive oil

Method

  • Put the kettle on. Preheat the oven to 200 degrees. Peel and chop the potatoes and put in a pan of boiling water with a pinch of salt on high heat.
  • Peel the onion and carrot and dice finely, if you have a food processor chuck em in there as it’s much quicker.
  • Heat some oil in a frying pan and once hot add the onion and carrot and cook on a medium heat for about 5 minutes until soft.
  • Meanwhile, grate half of the mushrooms and slice the other half.
  • Add the mushrooms and 3 crushed cloves of garlic to the onion and carrots and mix well, leave to cook for another 5 minutes.
  • Then add the vegetable stock cube and the tomato paste and mix well for about 30 seconds.
  • Add the spinach, basil, balsamic, soy and Worcester sauce and season well with salt and pepper. Make sure everything is mixed well.
  • Then add 3 ladles of water from the potatoes you’re cooking and simmer until the water has reduced.
  • Your potatoes should be ready by now so drain and mash with the butter, milk and 1 crushed clove of garlic and season well with salt and pepper.
  • Add the mushroom mixture to a baking tray and sprinkle with some grated cheddar and Parmesan.

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  • Cover with mash and sprinkle the mash with the remaining cheese. Place in the oven for 20 minutes or until it has turned golden brown.

Serve!

 

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