Mushroom and mash pie
Mushroom and mash pie
Hearty and scrumptious mushroom and mash pie!
Vegan, nut free | Serves 2 | MAIN
Ingredients:
For the mash:
- 650g potatoes, washed
- Salt and pepper
- 1 tablespoon plant-based butter
- 2 tablespoons nutritional yeast
- 1/2 teaspoon of each oregano, garlic granules and nutmeg
For the filling:
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 2 cloves of garlic, chopped -150g king oyster mushrooms, shredded
- 150g white mushrooms, cut in pieces
- Salt and pepper
- 1/2 teaspoon of each oregano, garlic granules, chili flakes and thyme
- 1 bay leaf
- 1 tablespoon soy sauce
- 2 tablespoons of plant-based butter
- 2 tablespoons of plain flour
- 250ml plant-based milk
- 200g garden peas
- Handful of fresh parsley, chopped
Steps:
1.Start by boiling the potatoes in salted water until they are soft. I kept the skin on, but feel free to peel them.
2.In the meantime, in a wide pan, on a medium heat add the olive oil and sauté the onions and garlic with a pinch of salt, until translucent.
3.Add the mushrooms in the pan and cook until they release all there moister.
4.After a couple of minutes add all the spices, bay leaf and soy sauce and cook for 2-3 minutes.
5.Discard the bay leaf and add the mushrooms in a bowl.
6.In the same pan, add the butter and once it has melted add the flour.
7.Whisk and add the milk in batches, continuously stirring.
8.Add the mushroom mixture back in the pan and combine.
9.Add the peas and cook for 2 minutes.
10.Add the parsley and taste to adjust the seasoning if needed.
11.The potatoes must be cooked by now, drain the water and mash them.
12.Add the butter, nutritional east and all the herbs and combine well.
13.In a baking dish (24x16cm), add the mushroom mixture and then add the mash. Spread with a spoon and bake in a preheated oven for 20 minutes at 180°C.
14.Serve with green beans or salad!
Happy cooking everyone!
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