A very simple pie, topped with a herby potato mash. You can substitute other veggies for the mushrooms and spinach as well. The vinegar breaks through the rich sauce. You can also add baked onions and garlic for more depth in flavour, but I kept it very simple for this recipe below.
- 300gr floury potatoes
- 2 tsp milk
- 2 tsp butter
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 200gr canned tomatoes (1/2 of a 400gr can)
- 190gr Swiss Brown mushrooms
- 150gr spinach
- 1 tsp vinegar
Serves 1 as part of the Budget Challenge
Peel the potatoes and cut them in 1-2cm chunks. Cook until done. Mash the cooked potatoes, then stir in the milk, butter, basil and oregano with a fork. Season to taste with salt and pepper.
Combine the tomatoes, mushrooms, spinach and vinegar in a large sauce pan or frying pan. You don’t want a small evaporation surface as the vegetables let go quite some water. Cook for 5-7 minutes on a high flame.
Place the veggies in a oven proof dish, then top with the mashed potato.
Bake for 20 minutes on 190°C, or until the top has become crunchy and the filling is bubbling away.
Be careful not to burn your mouth, this is incredibly hot.