Mushroom and herb shepherd’s pie

Instructions

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1 Bring a large saucepan of water to the boil over a high heat.

2 Meanwhile, in a large non-stick frying pan heat 2 tablespoons of the oil over medium-high. Cook half of the mixed mushrooms, stirring, for 5-7 minutes, or until golden and tender. Remove from pan. Repeat with another 2 teaspoons of the oil and the remaining mushrooms.

3 In the saucepan of boiling water, place potatoes, kumara and garlic. Boil for 10-12 minutes, or until tender. Drain well and return potato mixture to pan. Add milk and 1 tablespoon of the olive oil. Mash until almost smooth. Stir in cheese and three-quarters of the shallots.

4 Meanwhile, in frying pan used for the mushrooms heat remaining oil over medium. Cook onion, celery and carrot, stirring occasionally, for 8 minutes, or until vegetables soften. Add flour, rosemary and half of the thyme. Stir to coat. Add tomatoes, stock, soy sauce and mushrooms. Bring to a boil. Reduce heat to medium-low. Simmer mixture, uncovered, for 15 minutes, or until vegetables are tender. Stir in frozen peas.

5 Preheat grill to high. Transfer mushroom mixture to a baking dish. Top with mash, spreading roughly over the surface. Grill for 10 minutes, or until mash browns slightly. Serve pie sprinkled with remaining shallots and thyme.