Mushroom Shepherd's Pie

Cook Time 1 hour 20 minutes

Servings 4

Ingredients

40g butter

1 leek, white and pale green part only, finely chopped

600g mixed mushrooms (a mixture of field and button)

2 cloves garlic, chopped

4 thyme sprigs, leaves picked

2 tbsp plain flour

150ml white wine

250ml vegetable stock

1 tbsp of Dijon mustard

Olive oil

Mash

1kg desiree potatoes, peeled and quartered

50g butter

150ml milk

2 egg yolks

40g parmesan, freshly grated

Salt and pepper

Method

Place the potatoes into a pot of cold water with salt and bring to the boil. Cook for 15 - 20 minutes or until tender. Drain and let the steam subside before placing potatoes back into the pot. Mash and whip through the 50g of butter and milk until smooth.

Preheat the oven to 200°C.

In a large sauté pan melt 25g of butter, add the leek and a pinch of salt with oil and cook for about 4-5 minutes, stirring regularly until softened. Add the mushrooms, followed by the garlic and thyme. Toss and cook until the mushrooms soften. Add the flour and cook off for a minute before adding the wine. Stir with a wooden spoon until smooth then little by little add the stock. Bring to the boil and all the liquid to thicken. Add the mustard and season to taste with salt and pepper. Pour into a baking dish.

Mix the egg yolks into the cooled mash. Spoon or pipe mash over mushrooms. Grate parmesan on top and bake in the oven for 30 minutes or until golden.