"This dish is wonderfully versatile. I tend to serve it as a main meal but can easily be served in a smaller portion as a side dish. It is easily adapted to your whim too and can be used to use up those roast supper leftovers."
Peel and cube the potatoes, add them to a large pot of salted water. Boil until just soft. Drain and then return to the pot.
Add the butter to the potatoes first, mash into the hot potatoes with a masher until melted in. Add in the sour cream, mix in with the masher until incorporated. Add a little of the cream at a time until the potatoes a moist (you won't necessarily need to add all the cream). Mix in a little salt and pepper to taste, then set aside.
To make the filling:
Chop the bacon into approximately 1cm bits. Heat a frying pan with a tsp of water on med-high heat, when it begins to simmer, add the bacon. When the bacon has cooked (about 5 mins), add the minced onion and garlic. Cook for a further minutes then add the maple syrup. Stir occasionally.
After about 5 more minutes, turn the heat down to medium and add the pepper and Worcestershire sauce. Give a quick stir to combine then add the mushrooms. Leave the mushrooms for 1 - 2 minutes before stirring into the mix. Cook until tender and golden brown (about 5 minutes). Add the summer savory and mix then remove from the heat.
Assembling the bake:
Pre-heat the oven to 180C.
In a large loaf tin layer 1/3 of the potato mix on the bottom of the tin. Next, add all the filling mix. Finally layer the remaining 2/3 of the potato on the top and roughly cover all the mix using a fork.