Ingredients

  • 2 3/4 pounds potatoes (peeled and chopped)
  • 3 tablespoons sunflower oil
  • 1 onion (diced)
  • 8 ounces carrots (peeled and diced)
  • 8 ounces mushrooms (sliced)
  • 1/2 teaspoon dried thyme
  • 1 1/2 tablespoons tomato paste
  • 8 ounces leeks (trimmed and sliced)
  • 1 clove garlic (crushed)
  • 1/2 cup red wine
  • 1 2/3 cups vegetable stock
  • 3 tablespoons cornstarch
  • 1 cup milk
  • 1 tablespoon butter
  • 1/4 cup sour cream
  • 1 pinch grated nutmeg
  • 1/2 cup feta

Directions

  1. Preheat the oven to 400°F. Cook the potatoes in a pot of salted, boiling water for 15-20 mins until tender.
  2. Heat the oil in a deep frying pan, add the onion, carrot and mushrooms and sauté for 3-4 mins, stirring. Season and mix in the thyme. Stir in the tomato paste, leeks, garlic, wine and stock. Bring to a boil and simmer for 1-2 mins.
  3. Mix the cornstarch into the vegetables and continue to stir until the sauce thickens. Season with salt and pepper.
  4. Drain the potatoes and add the milk, butter, sour cream and nutmeg. Mash until smooth and season. Grease a baking dish with butter then transfer the potatoes to the dish. Spoon the vegetable mixture into the center then crumble the feta on top. Bake for 25-30 mins until golden and bubbling. Serve.
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NutritionView more

590Calories
Sodium33%DV800mg
Fat32%DV21g
Protein31%DV16g
Carbs27%DV81g
Fiber44%DV11g

PER SERVING *

Calories590Calories from Fat190
% DAILY VALUE*
Total Fat21g32%
Saturated Fat8g40%
Trans Fat
Cholesterol40mg13%
Sodium800mg33%
Potassium2040mg58%
Protein16g31%
Calories from Fat190
% DAILY VALUE*
Total Carbohydrate81g27%
Dietary Fiber11g44%
Sugars18g36%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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