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Serves: 4–6
Time to prepare: 25 mins
Time to cook: 35 mins
Dietary requirements: Egg-free, Halal, Kosher, Vegan (with substitutions)
Ingredients
675g/1½ lb potatoes, peeled and cut into chunks
150ml/¼ pint full fat milk (*or soya milk)
15ml/1 tbsp fresh herbs of your choice i.e. parsley, sage, thyme etc
15g/½ oz butter or (*vegan) margarine
450g/1 lb assorted mushrooms, roughly chopped
2 cloves garlic, crushed
150ml/¼ pint double cream (*or soya cream)
Seasoning to taste
25g/1oz butter or (*vegan) margarine
50g/2oz fresh white breadcrumbs
30ml/2 tbsp fresh parsley
Instructions
Boil or steam the potatoes until soft.
Meanwhile, make the filling: melt the butter or margarine in a frying pan, add the mushrooms and garlic and cook gently for 5 minutes. Stir in the cream and season to taste. Keep on a gentle heat and cover with lid or foil.
To make the topping, melt the butter in a frying pan and stir in the breadcrumbs, herbs and seasoning. Stir continuously for 5 minutes until breadcrumbs are golden brown.
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 of your choice.
Serve individually by placing equal mounds of mash on each plate, spoon the mushroom stroganoff sauce over the top and finish by sprinkling over the golden herbed breadcrumbs.
