Mushroom And Leek Shepherd’S Pie – a delicious recipe with butter, leek, soy sauce, Olive oil, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven at 200u00b0C. Cook the arracacha with a bit of salt using a pressure cooker for about 30' (you can peel it before or just remove it after cooked, since it'll be almost melting). Mash the roots with a fork or use a mixer, if you don't like lumps. Add the butter and mix well. The texture changes completely! Check the seasoning.
2
Slice the leek finely. Cook it on a frying pan with a bit of olive oil and salt until it softens. Chop the mushrooms roughly. In case you're using dry mushrooms, let them soak on warm water for 30' before cooking. Put the mushrooms on the pan and cook a bit more. Add the soy sauce and the olive oil.
3
Pour the mushrooms on a tray. Spread the mash arracacha on top and take it to the oven for 25' to 30'. Serve right away!
52
kcal
Calories
6
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 500 grams arracacha (can be replaced by 250g of common potatoes and 250g of sweet potatoes. Or you can use parsnip), 2 tablespoons butter, 1 leek, 1 tablespoon soy sauce, and more.
Yes, Mushroom And Leek Shepherd’S Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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