serves
6
prep
20 minutes
cook
40 minutes
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
40
minutes
difficulty
Easy
level
Stream free On Demand
The Make-Ahead Menu
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- 2 tbsp olive oil
- 3 spring onions, thinly sliced
- 500 g sliced button mushrooms
- 300 g whole button mushrooms
- 6 carrots, finely chopped
- 1 sprig rosemary
- 1 sprig thyme, plus extra to serve
- 1 dried bay leaf
- 2 tbsp tomato paste
- 2 tbsp plain flour
- ½ cup (125 ml) red wine
- 2 cups (500 ml) vegetable stock
- Salt and black pepper
- 2 cups frozen peas
Potato topping
- 1 kg potatoes, roughly chopped
- ½ tsp salt
- 60 g butter, diced, plus extra for baking
- ½ cup cream (or full-fat Greek yoghurt)
Salad
- 2 baby gem lettuces, quartered
- 1 frisée lettuce, leaves separated
- 1/3 cup store-bought green goddess salad dressing
Instructions
- To make the mashed potatoes, place the potatoes into a large saucepan and cover with salted water. Bring to the boil and cook for 15-20 minutes, or until the potatoes are tender. Drain and return to the saucepan. Mash with a potato masher and stir through the salt and butter, stirring until the butter melts. Stir through the cream (or yoghurt) and set aside. Preheat the oven to 180˚C (fan-forced).
- In a large, heavy-based, oven-proof frying pan, heat the oil over medium heat. Add the spring onions and cook, stirring, for 2-3 minutes, or until softened. Stir through the sliced and whole mushrooms, carrots and herbs. Cook, stirring, for a further 5-6 minutes, or until the carrots and mushrooms have softened.
- Stir through the tomato paste and flour for 1-2 minutes. Pour in the red wine and vegetable stock, scraping the base of the pan to remove any browned bits. Bring to the boil and reduce to a gentle simmer, stirring occasionally until the sauce thickens. Season to taste with salt. Discard any herb stalks and stir through the peas, then remove from the heat.
- Spoon over the mashed potatoes (brush with extra butter, if you like!), then bake for 15 minutes. If you prefer extra colour, use a blowtorch to lightly caramelise the topping.
- To make the salad, combine the salad leaves in a large bowl and drizzle gently with the dressing. Toss lightly to combine.
- To serve, divide the dressed salad leaves, mushroom and thyme shepherd’s pie between plates. Sprinkle with extra thyme leaves and serve any extra salad on the side.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Make-Ahead Menu
