Mushroom Gravy with Sweet Potato Mash

Ingredients

• 2 medium sweet potatoes, peeled & diced
• Milk of choice
• Pinch sea salt
• Handful sliced mushrooms (portobello or white button mushrooms)
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• ½ tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 3 large carrots, finely chopped
• 1L vegetable stock
• 1 tbsp cornflour
• 1 tbsp tomato sauce
• Pinch sea salt & pepper

Method

• Boil sweet potato in a medium saucepan of water. Drain and mash with a little milk and sea salt.
• Pan-fry mushrooms in olive oil until soft, then transfer to a small plate.
• Add onion, garlic, rosemary and carrots to your frying pan and cook for 8 mins.
• Blitz with a hand blender until you have a smooth consistency. Strain to remove any lumps.
• Blitz with a hand blender until you have a smooth consistency. Strain to remove any lumps.
• Make a paste with the cornflour and some water, and then add it to your gravy. Keep stirring until it thickens. Stir through the remaining mushrooms and cook for a further 2 mins.
• Spoon mash in a serving bowl and top with gravy and some rosemary.