Where to buy 
Ingredients for a 22-24 cm pie dish:
- 1 bag (20 grams) dried maitake mushrooms
- 4 tbsp olive oil
- 2 medium onions or 6 shallots, chopped
- 2 cups frozen peas
- 2 celery stalks with leaves, finely sliced
- 1 carrot, cut into small cubes
- 2 garlic cloves, finely chopped
- 500 grams ground beef
- 1 rounded tbsp cornflour
- 2 tbsp teriyaki sauce
- 1 tbsp balsamic vinegar
- 1/2 cup of mushroom soaking liquid
- Salt and freshly ground black pepper
- 1/2 bunch of parsley
For the mashed potato:
- 4 potatoes, cooked and peeled
- 4 tbsp olive oil
- Salt and pepper
For serving: chopped parsley
Method:
Place the mushrooms in a bowl, add 2 cups boiling water and leave for half an hour. Drain, reserve the liquid, and chop the mushrooms coarsely.
Heat the olive oil in a frying pan, add the onion and fry 5-7 minutes until transparent. Add the peas, celery, carrot and garlic and fry about 8 minutes until the liquid has evaporated and the vegetables start to brown. Add the meat and fry until the color changes. Sprinkle with cornflour and mix well. Add the teriyaki sauce, vinegar and 1/2 cup of the reserved soaking liquid. Season, mix and bring to the boil. Cook for a further 5 minutes and remove from the heat. Add the parsley and mix.
Mash the potatoes, add oil, season and mix.
Heat the oven to 200 degrees.
Pour the meat mixture into a baking dish and level the surface. Cover with a uniform layer of mashed potatoes (using a piping bag or serving spoon) and bake for 30 minutes until the top is golden. Sprinkle with parsley and serve hot.
