Lenten Shepherd's Pie with Mushrooms

If you decide to make the shepherd's pie non-fasting, you can season the puree with a mixture of hot cream and butter, and melted butter should also be put in the pepper sauce instead of olive oil. Put the shepherd's pie puree into a pastry bag with a corrugated nozzle - this way you can decorate the puree in a beautiful and patterned way.

Ingredients

• 800 g potatoes
• 300 g champignons
• 200 g porcini mushrooms
• 300 g chanterelles
• 1 bell pepper
• 1 medium onion
• 40 g tomato paste
• 10 ml soy sauce
• 12 g sugar
• olive oil
• salt, freshly ground pepper mixture

Directions

1. For the sauce, mix 20 ml of warm olive oil with sugar, soy sauce, tomato paste and 8 g of ground pepper mixture until smooth.
2. For mashed potatoes, peel, boil in salted boiling water until soft. Drain the broth (save some), crush the potatoes in mashed potatoes, adding olive oil and a little broth.
3. For the filling, peel the onions and bell peppers, cut into small cubes, and fry in oil. Add the mushrooms, cut into slices, fry until the liquid evaporates, add pepper sauce.
4. Place the filling in a baking dish (or portioned tins) and top with mashed potatoes. Bake at 180 ° C for 10 minutes.