Ingredients
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1 tbsp Olive Oil
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2 Garlic
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1 large Leeks
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7 oz (200 g) Chestnut Mushrooms
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7 oz (200 g) cherry Tomatoes
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a handful of Parsley
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2 tbsp grated Cheddar Cheese
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Mashed Roots
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1 lb 2 oz (500 g) mixture of Sweet Potato
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½oz/1 tbsp (15 g) Butter
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2 tbsp Skimmed Milk
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4 Green Onion
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3 oz/¾ cup (75 g) Cheddar Cheese
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Salt
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freshly ground Black Pepper
Directions
Steps
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1
Done
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Preheat the oven to 200°C/180°C fan/400°F/gas 6. |
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2
Done
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Make the Mashed RootsPut the cubed vegetables into a saucepan of lightly salted water and bring to the boil. Reduce the heat and simmer gently for 10–15 minutes until cooked and tender. Drain well and return to the hot pan. Mash with the butter and milk. Add a good grinding of black pepper and stir in the spring onions (scallions) and Cheddar. |
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3
Done
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Meanwhile, heat the oil in a large frying pan (skillet) set over a low–medium heat, add the garlic and leek and cook, stirring occasionally, for 6–8 minutes until softened. Add the mushrooms and cook for 3–4 minutes until golden. Stir in the tomatoes and cook for 2–3 minutes, squashing them slightly with the back of a wooden spoon. Stir in the parsley. |
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4
Done
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Cover the base of a shallow ovenproof dish with half of the mashed roots, then spoon the cooked vegetables over the top. Cover with the remaining mashed roots and rough up the top with the prongs of a fork. Sprinkle with the grated Cheddar. |
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5
Done
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Bake in the oven for 20–25 minutes until golden brown and crisp on top. Serve immediately. |
