Page 22 - Winter e-book

Ingredients: Topping
• 2 tablespoons olive oil • 6 potatoes
• ½ onion, diced • ½ cup full fat greek yoghurt
• 1 clove of garlic, diced • 2 tablespoons butter/ ghee
• 2 cups fresh mushrooms, sliced • 2-3 tablespoons parmesan cheese
• 6 carrots, chopped
• 2 drops Thyme essential oil
• 2 drops Rosemary essential oil
• 2 tablespoons tomato paste
• 2 tablespoons flour
• 3 cups vegetable stock
• 1 teaspoon salt (more or less to taste)
• ½ teaspoon black pepper
• 4 tablespoons of soy sauce
• 2 cups frozen peas

Instructions: -Preheat oven to 400°F - Peel and boil mash potatoes until tender. Drain, add
Greek Yogurt, Butter and mash. Season to taste and keep aside. - In a large oven-proof frypan,
add Olive Oil and cook Onion and Garlic and cook until soft and fragrant. - Add Mushrooms and
Carrots and sauté until carrots are softened. - Add Tomato Paste and Flour to the fry pan and
stir to combine. - Pour in the Vegetable Stock and Soy Sauce and scrape all of the browned bits
off the bottom of the pan. Season with salt and pepper then simmer over a low heat until the
sauce thickens. - Add in Thyme and Rosemary essential oils and the peas then stir though.
-Scoop the Mashed Potato you set aside, on top of the hot vegetable mixture and press down
with a fork. Brush the potato mixture with extra butter/ olive oil, sprinkle with Parmesan
Cheese and bake for 15 minutes at 350 degrees. Tip: for extra crunch, place under the grill for a few
minutes