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For the mash
For the filling
- Preheat the oven to 200°C/400°F/gas 6.
- Peel and chop all the potatoes into rough 2-inch chunks. Place them into a large pan of cold salted water over a medium heat. Bring to the boil, then simmer for 10 to 15 minutes, or until tender.
- Drain and leave to steam dry, then return to the pan with the oat cream and a pinch of sea salt and black pepper. Mash until smooth, then set aside. Heat the butter in a pan and add the shredded kale or spinach and sauté until soft. Add to the mash and stir to combine.
- Meanwhile, roughly chop the mushrooms, or use a food processer to blitz to a breadcrumb consistency and set aside. It is best to do this in small batches to avoid mushy mushrooms.
- Heat a large pan and add 2 tablespoons of olive oil. Add the onion, celery, leek and carrot and sauté for 5-10 minutes until the carrots start to soften. Add the chopped mushrooms, crushed garlic and thyme and rosemary and continue to cook until they are softened and the liquid from them has nearly fully evaporated.
- Now add all the remaining ingredients and turn up the heat, and allow it to bubble away. Leave it to simmer away for 30 minutes, or until thickened and reduced.
- Roughly chop the parsley leaves, then stir into the pan. Season to taste, then transfer to a baking dish.
- Spread the mash over the top.
- Place in the hot oven for around 15 minutes, or until piping hot through.
Rooster potatoes can be used as an alternative to Maris Piper potatoes, if you wish.
spinach can be used as an alternative to kale, if you wish.
Per serving: 703kcals, 28g fat (5g saturated ), 98g carbs (19g sugar), 13g protein, 10g fibre, 0.885g sodium