Mushroom shepherds pie recipe

  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 310 calories / serving
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Cook the potatoes in a large saucepan of boiling, salted water for 15-20 minutes until tender and soft. Drain and leave to cool for a few minutes.

Mash with the chopped parsley, sour cream and seasoning until smooth. Cover and set to one side.

Preheat the grill to hot. Heat the butter in a casserole dish set over a moderate heat. Sweat the mushrooms for 6-7 minutes, stirring frequently. Drain in a colander to get rid of the excess water.

Spoon into a gratin dish and spread the mashed potato on top using a palette knife. Sprinkle the breadcrumbs and Gruyère on top and grill for a few minutes until the top is golden and crunchy. Remove from the grill and garnish with a sprig of parsley before serving.

  • Ingredients

  • 30g butter
  • 300g button mushrooms, halved
  • 1kg Maris Piper potatoes, peeled and diced evenly
  • 2tbsp sour cream
  • small handful of parsley leaves, finely chopped
  • small handful of natural breadcrumbs
  • 20g Gruyere, finely grated
  • sprig of parsley, to garnish
  • salt
  • pepper
  • Energy 1300kj 310kcal 16%
  • Fat 12g 17%
  • Saturates 7g 35%
  • Sugars 2g 2%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 44.3g Protein 8.3g Fibre 5.5g

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