• Source : RecipesPlus
      2 3/4 lb potatoes (peeled and chopped)
      3 Tbsp sunflower oil
      1 onion, diced
      8 ounces of carrots, peeled and diced
      8 ounces of mushrooms, sliced
      1/2 tsp dried thyme
      1 1/2 Tbsp tomato paste
      8 ounces of leeks, trimmed and sliced
      1 clove garlic, crushed
    1/2 cup red wine 

    1 2/3 cup vegetable stock

    3 Tbsp corn starch

    1 cup milk

    1 tbsp butter

    1/4 cup sour cream

    pinch grated nutmeg

    1/2 cup feta cheese


    Preheat the oven to 400°F. Cook the potatoes in a pot of salted, boiling water for 15-20 mins until tender.

  1. 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.

  2. Mix the cornstarch into the vegetables and continue to stir until the sauce thickens. Season with salt and pepper.

  3. 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.