Time: 45
Servings: 4
Calories per serving: 415
Reheating: Refridgerate, or freeze. Reheat in microwave.
Ingredients
mushroom mix
- 8 spring onions
- 250g portobello mushrooms
- 250g shiitake mushrooms
- 2 garlic cloves, chopped
- 2.5cm fresh ginger, grated (or 1 tsp ground)
- 1 tsp ground cinnamon (or 1 stick)
- 2 star anise
- 100ml soy sauce
- 2 veg. stock cubes in 150ml water
- 400g can chick peas
topping mix
- 1 sweet potato (200g)
- 2 normal potatoes (300g)
- 50g butter
- 50ml milk
- ground black pepper
Notes
- preheat oven 200*C
Method
- peel and chop all potatoes, boil 20 mins.
- chop spring onions
- fry in oil until they wilt
- add all chopped mushrooms
- fry another 5 mins.
- add spices
- fry another 5 mins.
- add soy sauce, stock and chick peas
- bring to boil, simmer 10 mins.
- drain poatoes and mash with milk and butter (this is topping)
- add mushroom mis to casserole dish
- spoon topping ontol mushroom mix, covering fully
- bake 15 mins (optionally finish under grill for 3-5 mins)