-
1
Peel the potatoes, cut them into thick slices and cook in boiling salted water for 8-10 minutes until the potatoes feel soft when tested with a knife.
-
2
Peel and slice the onion and fresh garlic.
-
3
Wash and chop the celery.
-
4
Wash and slice the mushrooms.
-
5
Drain the potatoes when cooked, then mash with a potato masher or fork and wooden spoon.
-
6
Beat in the butter and grated cheese and season with salt and pepper.
-
7
Leave in the pan with the lid on.
-
8
Heat the oil in a saucepan over a medium heat and fry the onion, celery, and garlic gently for 4-5 minutes until soft.
-
9
Add the mushrooms and continue to cook gently for 3-4 minutes, stirring occasionally.
-
10
Mix the flour or cornflour to a smooth paste with 1tbsp of the milk, stir in the rest of the milk and pour it all into the mushroom mixture, stirring over a low heat until the sauce thickens.
-
11
Add the nuts, herbs, and washed, scissor-snipped parsley, lemon juice, salt and pepper and simmer for a further 2-3 minutes, stirring gently.
-
12
Put the vegetable mixture into an individual pie dish.
-
13
Top with the cheesy potato and fork the top decoratively.
-
14
Garnish with the tomato slices and brown under a hot grill until golden brown.
