Gardeners Pie
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Gardeners Pie
Recipe Michael Weldon
Ingredients
800g potatoes, peeled and chopped
1/2cup almond milk
2tbs Squeaky Gate extra virgin olive oil
sea salt
1 brown onion, diced
2 garlic cloves
1 carrot, diced
2 celery sticks, diced
400g mushrooms, diced
1 zucchini, diced
2tbs tomato paste
1 tin of tomatoes
1cup veg stock
150g peas
50g green olives, chopped
½ bunch of parsley, chopped
black pepper
sea salt
Squeaky Gate extra virgin olive oil
large Raco saucepan
Method
Boil the potatoes on salted boiling water until falling apart. Then drain and mash, add the almond milk, olive and salt, mix together until smooth. Allow to cool.
In a large saucepan add a drizzle of extra virgin olive oil, the onion and a pinch of salt, cook until the onion begins to soften. Add the garlic, carrot, celery, mushrooms and zucchini, fry until they begin to soften. Add the tomato paste and fry off for a minute. Add the tin of tomato and veg stock, cook until the vegetables have softened. Add the peas, olive, parsley and a pinch of black pepper, taste for seasoning and add salt if needed. Turn off the heat and allow to cool slightly.
Add the vegetable mixture to an oven save dish. Top with the mashed potatoes and a drizzle of olive oil. Bake in a 180deg c oven for 25-30 minutes until the top is golden brown.
