How to cook
Wash, peel and cut the potatoes into cubes. Put them to boil with chicken stock. Once ready, drain the water, leaving a small part in the pan and make a mash. Stir it with 1 tablespoon oil and salt to taste.
Spread half of the puree in a greased baking dish. Arrange thin slices of pickles, corn, sliced mushrooms and season to taste with a little spice. Smooth the top with the remaining puree, add a little oil and put it to bake in a 390°F (200 °C) oven for 20 minutes.
Remove, arrange the tomato slices, sprinkle with grated cheese and breadcrumbs and return the mushroom shepherd's pie to get a nice tan.