Vegetable casserole with mashed potatoes

Ingredients for 6 servings:

• 1 ½ kg potatoes
• salt water
• 300 g leek
• 300 g carrot(s)
• 250 g mushrooms
• 1 onion(s)
• 1 garlic clove(s)
• 3 tbsp oil
• 2 tbsp flour
• 2 tbsp tomato paste
• 150 ml red wine, vegan
• 350 ml vegetable stock
• 250 ml milk, hot
• 2 tbsp butter
• 5 tbsp crème fraîche
• 100 g sheep’s cheese
• Fat for the mold
• salt and pepper
• Paprika powder
• a little nutmeg

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

without meat

Peel, wash, and dice the potatoes. Boil in salted water for about 20 minutes. Wash the cleaned vegetables and dice the carrots. Cut the leek into strips and the mushrooms into slices. Peel and chop the onion and garlic, or dice them. Sauté the onion and garlic in hot oil until translucent. Add the mushrooms and vegetables for about 5 minutes. Season with salt, pepper, and paprika. Sprinkle with flour. Stir in the tomato paste, sauté briefly, and deglaze with the wine. Then pour in the stock and simmer for another 10 minutes. Preheat the oven to 200°C (top/bottom heat, fan: 180°C). Drain the potatoes, add the milk, butter, salt, and a pinch of nutmeg. Mash the potatoes and place them in a greased baking dish. Place the vegetables in the center, spread the crème fraîche over them, and crumble the cheese over them. Bake in the oven for approx. 25 – 30 minutes.