Summary

Ingredients

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

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Instructions

1. Peel, wash and dice the potatoes. Cook 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 cut into cubes.
2. Sweat the onion and garlic in the hot oil until translucent. Add the mushrooms and vegetables for about 5 minutes. Season with salt, pepper and paprika. Dust the flour over it. Stir in the tomato paste, sauté briefly and deglaze with the wine. Then pour in the broth and simmer for another 10 minutes.
3. Preheat the oven to 200 ° C (top / bottom heat, convection: 180 ° C). Drain the potatoes, add milk, butter, salt and a touch of nutmeg and mash the potatoes and place in a greased baking dish.
4. Put the vegetables in the middle, spread the creme fraîche over them and crumble the cheese over them. Bake in the oven for about 25-30 minutes.