In Brazil this is called "escondidinho" and in England Shepherd Pie. Well, my version of it, off course is neither of them, as it's vegan, but believe me it's the best. The good thing about this recipe is that you play with the filling as much as you want, I love trying different ones but mushroom is definitely my favourite. There is no other way, you have to try it! J.
150ml single cream
250g chestnut mushroom
1/2 onions chopped
4 cloves garlic mashed
1 cube vegetable stock
1tbsp pine nuts
2 sticks spring onions chopped
2tbsp spread melted
1 - Slice the potatoes and put them in boiling salted water and cook them for about 20 minutos or until a fork can easily be poked through themoft.
2 - Drain water, add the single cream and mash the potatoes until they are lump free.
3 - In the meantime fry the garlic and onions until tender
4 - Add the rest of the ingredients apart from the spread and cook for about 15 minutes, stirring from time to time.
5 - Transfer the mushroom mixture to a baking tray and cover it with the mashed potato.
6 - Brush the top of the mash with the melted spread and bake it for 30 minutes at 200C