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Brewer's bake




Source of Recipe


the web


List of Ingredients




To serve about four:

* Three to four leeks
* 8 ounces button mushrooms
* One clove of garlic
* Half a pint (150ml) beer - I used heavy ale
* pinch chilli powder (optional)
* Oil, for sautéing
* About two pounds (one kilo) potatoes (the amount rather depends on the shape of the dish)
* 120g (4oz) cheese

Recipe



Heat one tablespoon of oil in a large saucepan, and add the clove of garlic. Slice the leeks into 5mm slices, and wash out the dirt. Add the leeks and the mushrooms (whole) to the oil, and cook until softened.

Meanwhile, boil the potatoes in their skins, until very soft

Once the leeks and mushrooms are soft, add the beer slowly. It will froth up as you pour it in, so be steady and stir down the bubbles as it goes. Bring to the boil, and then allow to simmer for about ten minutes.

Preheat the oven to Gas mark 4, 140 degrees

When the potatoes are cooked, peel them (take care, as they will be hot - obviously). Mash them thoroughly. Add the grated cheese and chilli powder.

To assemble, pour the beer and veg into the bottom of an ovenproof casserole dish, and spread the potato mix over the top, being careful to seal the edges. Make a hole in the centre right through to allow the steam to escape. Use a fork to score a ridged pattern on top of the potatoes.

Bake for thirty minutes or so. If the top hasn't turned brown and crunchy by then, pop it under a hot grill (broiler) to finish the job.