Ingredients
1½ lb mashed potatoes, prepared, cooled
5½ oz yellow onions, chopped
5¼ oz carrots, chopped
5¼ oz celery, chopped
5¼ oz fresh mushrooms, of your choice, sliced
1½ cups vegetable broth
½ cup red wine
4 cloves garlic, minced
4 tbsp olive oil
2 tbsp tomato paste
2 tbsp all-purpose flour
¼ tsp dried thyme
¼ tsp dried oregano
salt and ground black pepper, to taste
3 oz bacon rashers, per serving
parsley, chopped
Preparation
Heat up your olive oil in a deep skillet over medium heat. Add your onions, carrot, and celery. Saute until translucent.
Add your mushrooms, garlic, thyme, and oregano. Continue sauteing.
Add tomato paste, roast briefly, then dust with flour, and roast briefly once more.
Deglaze with red wine and reduce briefly.
Add vegetable broth and stir to combine. Bring this to a boil, then reduce to a simmer.
Continue simmering for roughly 15 minutes until vegetables are tender, liquid has reduced, and filling has thickened.
Adjust seasoning with salt and pepper, then set aside in a warm area.
Preheat your oven to its highest temperature setting. Set to broil.
Pour your warm vegetable filling into a baking casserole of your choice, then spread the mashed potatoes on top. From this point, you can create designs or patterns on your mashed potatoes before baking. The more rough the designs are, the crisper the texture will be.
Bake for roughly 10 to 15 minutes until the top turns golden brown.
Serve immediately with bacon rashers and garnish with chopped parsley.
