Atlas Masterclass

Mushroom & Leek Shepherd's Pie

 CLICK CENTRE OF THE IMAGE TO BEGIN VIDEO TUTORIAL.

The name ‘shepherd’s pie’ was originally given when the dish was made with lamb - as a shepherd looks after sheep. Another commonly known name  is ‘cottage pie’, which was first used at the end of the 18th century. Once upon a time, Scotland made its shepherd’s pies with pastry instead of mashed potatoes.

This recipe is a vegetarian variation, with a distinct Atlas touch. 

 

INGREDIENTS‭:‬

1. White wine and mustard oil mix

2. Bechamel sauce

3. Leek

4. Potato (1/2 of supplied)

5. Carrot

6. Mushroom

7. Cauliflower

 

WHAT YOU’LL NEED‭:‬

1. Medium sized pot

2. Medium sized pan

3. Lined oven-safe bowl or ramekin

4. Chopping board

5. Knife

 

METHOD:

1. Preheat the oven to 190 degrees fan forced. Boil the kettle in preparation for the leeks.

2. Remove the green leaves from the leeks and discard. Slice the whites in half length-ways and remove the outer leaves and add to a pot with boiling water (keeping the centre pieces for later).

3. Cut the cauliflower into big chunks, cut the carrots, mushrooms and remaining leek into 1cm thick pieces.

4. Place the carrot and leeks into a pan with the provided oil mix and place over a high heat. Cook it at this heat for 2-3 minutes, then lower the heat to medium.

5. Give the potatoes a good wash and grate them with the skin on. Place the grated potato into a colander and wash under cold water to remove some of the starch. Set aside to drain.

6. Place the cauliflower and mushrooms into the pan and return to the heat. Cook these for a further 5 minutes.

7. Add the bechamel sauce to the pan with the vegetables and stir through, ensuring to coat all the vegetables. Season to taste.

8. Place the remaining olive oil mixture as well as the grated potatoes into a pan and place over a medium heat. Cook these for 2-3 minutes. 

9. To build your pie, line your prepared dish with some baking paper, then line the baking paper with the boiled leek leaves. Fill with the vegetable mixture.

10. Check on the potatoes and season to taste. Remove them from the heat when they have cooked through but not get taken on any colour.

11. Add the potatoes to the top of the pie and put into the oven for 30 minutes.

12. To serve, place the pie in the centre of the table and enjoy.

 

For downloadable pdf version, click here.