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800g floury potatoes
100 ml milk
1 bunch spring onions
1 tbsp mustard
125 g bacon
1 red onion
1 clove of garlic
50 ml meat fond
1 knob of butter
olive oil for frying
100g peas (frozen )
150g grated cheese
Bring a pan of water and a little salt to the boil .
Peel and cut the potatoes into equal pieces . Boil the potatoes in about 15 minutes or until tender .
Drain the potatoes and steam them dry .
Heat the milk .
Mash the potatoes with a potato masher and make smooth with the milk .
Cut the onions into rings .
Stir in the onions and mustard puree and season with a little salt and freshly ground pepper .
Preheat the oven to 200 ° C.
Heat a pan and fry the bacon in about 6 minutes until crispy.
Cut the mushrooms into quarters .
Peel and chop the onion . Peel and slice the garlic.
Add the mushrooms, onion and garlic to the bacon and cook for about 6 minutes.
Pour in the stock there and add a knob of butter. Stir well.
Spread the mashed potatoes on a greased baking dish . Spoon then the mushrooms and peas and sprinkle with grated cheese .
Bake the casserole in the oven for about 10 minutes until golden brown .
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