Layered Mashed Potato & Mushroom Casserole

[judydawn]

Layered Mashed Potato & Mushroom Casserole from this website http://www.eatingwell.com/recipes/mashed_potato_mushroom_casserole.html

You will need a shallow 20cm pie plate for these quantities.

Mushroom Duxelle ingredients
170g mushrooms - I used some button mushrooms and some swiss browns cutting the swiss browns so that they were the same size as the button mushies.
3 small shallots or 1 large one - cut into 3cm lengths
1/2 tsp Tenina's garlic paste or a clove of confit of garlic
25g chopped spinach
60g water mixed with 2 tsp cornflour and 1/2 tsp vegetable stock concentrate
S & P to taste
a pinch of fresh rosemary

Mashed potato & cheese ingredients

30g parmesan cheese
700g potatoes, peeled and cut into 3 cm pieces
700mls boiling water
1 heaped tsp butter
3 Tbspns milk
1 small egg, lightly beaten
S & P to taste

Method

Place the mushrooms, shallots and garlic paste into the TM bowl and chop by pressing the Turbo button for 1 second.  Check to see if everything is evenly chopped, hand chop anything that is too big.

Add the oil and saute 2 mins/varoma temp/reverse/speed 1/MC off.
Scrape down sides, lower temperature and continue 4 mins/100^o/reverse/speed 1/MC off.

Add the chopped spinach and cook 3 mins/100^o/reverse/speed 1/MC off. Baby spinach may take less time.

Add cornflour mixture, vegetable stock concentrate, S & P and the pinch of fresh rosemary.
Cook 2 mins/100^o/reverse/speed 1/MC off'

Set aside whilst you make the mashed potato.

Mashed Potato & cheese preparation

Grate the parmesan 8 sec/speed 8 then set aside until required.

Add the boiling water to the TM bowl, insert the basket with the potatoes and cook 20 mins/varoma temp/speed 3. Check they are cooked and give them more time if not.

Drain the water and add the butterfly.  Place potatoes, butter, milk, egg & S & P to taste and mix 10 sec/speed 3. Scrape down and repeat for a few seconds if necessary.

To assemble the casserole, place half of the mashed potato into the lightly greased pie plate, sprinkle half the parmesan over the potato, top with all of the mushroom duxelle mixture then cover it with the remaining potato.  Sprinkle the remaining parmesan on top of the potato.

I preheated my airfryer to 180^oC, removed the basket and inserted a small, round rack which ensured the pie dish was kept level.  Cooked for 12 minutes.

If using a normal oven, preheat to 180⁰C and cook 35 minutes or until heated through and brown on top.

Allow to rest for 5 minutes before cutting, it makes it easier.

If you want to serve a lot more people, follow the link to the original recipe as that serves 12 people.

This is delicious  

Edit to say it freezes well too.