- 400g florury potatoes, peeled and chopped
- 350g each peeled and diced sweet potatoes and butternut squash (or 2 x 350g packs ready prepared)
- 3 garlic cloves, peeled and bruised
- 1 1/2 tbsp olive oil
- 1kg mixed mushrooms
- 4tbsp dairy-free nuke alternative
- 40g dairy-free spread (we used Vitalite)
- 2 onions, finely chopped
- 3 celery stalks, trimmed and finely chopped
- 3tbsp plain flour
- 1tbsp chopped fresh rosemary leaves
- 1tbsp fresh thyme leaves
- Grating nutmeg
- 2tsp dijon mustard
- 450ml very low salt vegetable stock
- 1tbsp reduced-salt soy sauce
- 350g frozen peas
- Bring a large pan of water to the boil, then add the potatoes, sweet potatoes, squash and garlic and boil for 10-12 min until tender. Drain, then return to the pain. Add the dairy-free milk and spread and mash until smooth.
- Meanwhile, heat 2tsp of the olive oil in a large non-stick frying pan over a medium-high heat. Add half the mushrooms and cook, stirring, for 5-7 min until golden and tender. Remove from the pan, then repeat with another 2tsp oil and the remaining mushrooms, and set aside.
- Heat the remaining oil in the same frying pan over a medium heat. Add the onions and celery and cook, stirring occasionally, for 8 min or until they soften. Add the flour, rosemary, half the thyme, a little nutmeg and the mustard, then stir to coat. Add the stock, soy sauce and mushrooms. Bring to a boil, then reduce the heat to medium-low. Simmer the mixture, uncovered, for 15 min or until the vegetables are tender. Stir in the frozen peas and allow to heat through.
- Heat the grill to high. Transfer the mushroom mixture to a
1.5-litre baking dish and top with the mash, spreading it roughly over the surface. Grill for 10 min or until the mash browns slightly. Serve sprinkled with the remaining thyme.
Nutrition per serving
Read more on how we calculate nutrition.
495 18g 13.6g 2.9g 15g 21g 0.9g 208mg 70g 4.8mg