Ingredients
Base
675g/1½lb potatoes, peeled and cut into chunks
150ml/¼ pint milk
salt and freshly ground pepper
1 x 15ml spn/1 tbsp fresh herbs, finely chopped
Filling
15g/½oz
butter or margarine
450g/1lb assorted wild mushrooms, roughly chopped
1 x 5ml spn/1tsp fresh garlic
150ml/¼ pint double cream
Topping
25g/1oz butter or margarine
50g/2oz fresh white breadcrumbs
2 x 15ml spn/2tbsp fresh herbs, finely chopped
Method
1. Cook the potatoes in lightly salted, boiling water until
tender.
2. Meanwhile prepare the filling and topping.
To make the filling, melt the butter, add the mushrooms and garlic and cook
gently for 5 minutes in a frying pan.
Stir in the cream, season to taste then heat gently
- cover and keep warm.
3. To make the topping, melt the butter, stir in the breadcrumbs,
herbs and seasoning.
Toast under a hot grill until golden brown all over.
4. When the potatoes are cooked, drain and return to the pan.
Heat the milk, pour over the potatoes and mash well.
Season to taste and stir in the herbs.
5. Serve individually by placing equal mounds of mash on each
plate, spooning the mushroom sauce over the top,
and finishing with the crumb topping.
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