Empadão de Legumes com Puré

Ingredients

• 1 kgfloury potatoes — for the purée
• 200 mlwhole milk
• 60 gbutter
• 2carrots — diced
• 1courgette — diced
• 200 gpeas
• 200 gmushrooms — sliced
• 1onion — chopped
• 3 clovesgarlic — minced
• 3ripe tomatoes — grated
• 100 gcheese — grated for the top
• 1 pinchfreshly grated nutmeg
• 4 tbspolive oil
• to tastefine sea salt and black pepper

Method

1. Peel the 1 kg of floury potatoes and cut them into even chunks. Place them in a large pot, cover with water, and add a generous pinch of fine sea salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer until the potatoes are tender and easily pierced with a fork. Drain well.
2. While the potatoes are cooking, prepare the vegetables. Peel and dice the 2 carrots, slice the courgette, and chop the 200 g of mushrooms. Dice the onion and finely chop the 3 cloves of garlic. Score the skin of the 3 ripe tomatoes with a cross, blanch them in boiling water for 30 seconds, then peel and chop them. Grate the 100 g of cheese and set aside.
3. In a large frying pan, heat 4 tbsp of olive oil over medium heat. Add the chopped onion and garlic, cooking gently until the onion becomes translucent and soft, releasing a sweet aroma. This should take about 5-7 minutes, but focus on the texture and aroma rather than time.
4. Add the diced carrots to the pan and cook for another 5 minutes until they begin to soften. Stir in the courgette, mushrooms, and 200 g of peas. Cook until the courgette is tender and the mushrooms have released their moisture, about 10 minutes. Add the chopped tomatoes and cook until they break down into a sauce, stirring occasionally.
5. Once the vegetables are cooked, season with fine sea salt and black pepper to taste. Stir everything together and let it simmer for a few more minutes until the flavors meld together and the mixture is slightly thickened.
6. Mash the drained potatoes with 60 g of butter and 200 ml of whole milk until smooth and creamy. Season with a pinch of freshly grated nutmeg, fine sea salt, and black pepper to taste. The mash should be fluffy and light.
7. Preheat your oven to 180°C (350°F). In a baking dish, spread half of the mashed potatoes evenly on the bottom. Layer the vegetable mixture over the potatoes, then top with the remaining mash. Smooth the surface with a spatula.
8. Sprinkle the grated cheese over the top of the mash. Place the dish in the preheated oven and bake until the cheese is melted and golden brown, and the edges are slightly crisp, about 20-25 minutes. Serve warm, accompanied by good bread.