4 WA Royal Blue potatoes, roasted and slightly cooled
3 tablespoons butter
1/2 teaspoon salt
1 tablespoon olive oil
1 small onion diced
2 carrots diced
1 clove garlic minced
2 cups of chopped mushrooms
2 teaspoons fresh thyme
1 bay leaf
50g dried mushrooms, powdered
2 T tomato paste
2 T plain flour
½ cup red wine
1 cup vegetable broth
½ cup peas
Salt and pepper to taste
Method
Preheat oven to 180 degrees.
Cook sweet potatoes and royal blue potatoes until soft. Add butter and salt before mashing. Once mashed set aside the potato mixture for later.
In a large saucepan, heat olive oil. Add onion and cook for 4-6 minutes or until translucent.
Add garlic, carrots, mushrooms, and herbs. Cook for 8-10 minutes or until the carrot is slightly soft.
Next add the tomato paste, flour and dried mushrooms, cook for a further 2 minutes before adding in the red wine, vegetable stock, peas, salt and pepper. Let the mushroom filling simmer for 5-8 minutes or until you get a thick gravy texture.
Transfer mushroom mixture to a baking dish and spread an even layer of potato mixture on top. Brush butter on top and bake for 20-25 minutes.
