Gardners pie with cheesy mash topping

Prep Time: 30Mins

Cook Time: 45Mins

Total Time: 1Hr(s)15Mins

Serves: 8

Ingredients

• 1 litre Koko Unsweetened No Sugar Milk

• 100g

• 50g Koko Spread

• 1 tsp Mustard

• 500g Maris pipers

• 2 Red peppers

• 400g Tinned chopped tomatoes

• 1tsp Tomato puree

• 1 tbsp Herbs de provence

• 1 tbsp Yeast extract

• 250g Mushrooms

• 1 Onions

• 2 Garlic cloves

• 2 Courgettes

• 50ml Balsamic vinegar

• 100ml Red wine

Method

1. Pre heat oven to 190C
2. Blend mushrooms with a food processor so that it resembles mince then fry with a little oil in a medium plan on a high heat till golden brown.
3. Finely chop onion, peppers and garlic then add to mushrooms and reduce heat and cook till soft.
4. Add wine and vinegar and cook till they’ve evaporated.
5. Add tomatoes, yeast extract, herbs de provence and cook on a low heat.
6. Meanwhile peel potatoes and add to a pan with the milk, bring to the boil and turn down to a simmer till cooked.
7. Once cooked mash with the spread, cheese, mustard and a little of the milk.
8. Dice the courgette then add to the tomato sauce.
9. Add the tomato sauce to a baking dish, cover that with the mash potato and bake for 25 minutes till the top is crispy.