My father in law’s recipe, this dish may look simple but it does not dissapoint. The creamy mashed potatoes encase the most lucsious mushrooms in a spiced tomato sauce. The cheesy topping takes it to another level. Family friendly and loved by all. Enoy.
For the Mash:
700 g potatoes
1.5 cups soy or rice milk
2.5 tablespoons Vegan Margarine
handful vegan cheese shredded
salt and white pepper to taste
For the filling:
400 g mushrooms, sliced thickly
1 large onion diced
1 can diced tomatoes
1.5 teaspoons arabic 7 spice (sometimes called all spice)
For the topping
1 big handful shredded vegan cheese
1/4 cup soy/rice milk
1.5 tablespoons vegan Margarine
season with salt and pepper
To make the Mash
Peel then boil the potatoes in salted water. Drain and mash on a low flame, adding the milk, margarine, cheese and seasoning while mashing.
To make the filling
Saute the onions in saucepan until just before they are about to change colour, add the mushrooms and saute for about 2 minutes then add tomatoes, spice and seasoning.
To make the topping
Add all ingredients in a small bowl and mix well.
Pick an oven dish and spray the base with oil, Divide the potato mixture in half and place the first half at the base of the dish, pressing to spread across the entire base and a little bit up the sides.
Place the mushroom mixture on top of this potato base and spread evenly.
Dot large bits of potato mash on top of the mushrooms and gently press to spread and join with other bits of potato until the top is covered.
Spread the topping on top.
Place in a 180 fan oven until the top is golden glistening brown.
Enjoy and happy cooking xx