Baked Vegetable Shepherd's Pie

Name: Baked Vegetable Shepherd's Pie
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 large potatoes boiled & cooled; 2 tbsp butter; 4 tbsp milk; 1 pinch black pepper; To taste salt; 2 cups carrots, french beans cut into bite size, slightly boiled; 1 cup broccoli small florets blanched (if available); 1 cup capsicum cut into small bite size; 1 cup fresh mushrooms cut into bite size; 1/2 cup fresh green peas shelled; 1 cup tomatoes chopped; 1 cup onions chopped; 1/2 cup garlic chopped; 4 tbsp vegetable stock; 3 tbsp refined flour; 4 tbsp fresh cream; 2-3 tsp mixed herbs; 2-3 tsp red chilli flakes to taste; 1/4 tsp black pepper; 1 tbsp butter; 2 tbsp olive oil; To taste salt; 1 ovenproof baking bowl; 1 piping cone bag & nozzle

Amita Jalan @buddha

#GA4
#Week4
#Baked
This is a fun cook keeping children in mind giving them a dish full of healthy greens & they end up saying 'we want more', & surprised to get cheesy taste with no cheese in it.

Amita Jalan @buddha

#GA4
#Week4
#Baked
This is a fun cook keeping children in mind giving them a dish full of healthy greens & they end up saying 'we want more', & surprised to get cheesy taste with no cheese in it.

Saved

Ingredients

45mins

4 servings

For the potatoes topping
4large potatoes boiled & cooled
2 tbspbutter
4 tbspmilk
1 pinchblack pepper
To tastesalt
For the vegetables
2 cupscarrots, french beans cut into bite size, slightly boiled
1 cupbroccoli small florets blanched (if available)
1 cupcapsicum cut into small bite size
1 cupfresh mushrooms cut into bite size
1/2 cupfresh green peas shelled
1 cuptomatoes chopped
1 cuponions chopped
1/2 cupgarlic chopped
4 tbspvegetable stock
3 tbsprefined flour
4 tbspfresh cream
2-3 tspmixed herbs
2-3 tspred chilli flakes to taste
1/4 tspblack pepper
1 tbspbutter
2 tbspolive oil
To tastesalt
For Baking
1ovenproof baking bowl
1piping cone bag & nozzle

Saved

Steps

45mins

1

For the potatoes topping
2

Peel potatoes & grate them. Add milk, butter, pepper & salt.
3

Mix & mash the potatoes well. It should not be dry.Add more milk or butter if required. Keep in fridge to chill.
4

For the vegetables
5

Heat butter & olive oil in a flat saucepan.
6

Add garlic & stir. Add onions & stir. Do not make it brown.
7

Quickly add broccoli, capscicums, peas & mushrooms. Give then a good stir. Add carrots & french beans followed by tomatoes.
8

Cook all the vegetables for 2 minutes on high flame.
9

Sprinkle mixed herbs, chilli flakes, pepper & salt. Mix well.
10

Now sprinkle flour & mix well to avoid any lumps. Add the vegetable stock.
11

Finally by adding cream, the vegetables are ready for baking.
12

For Baking
13

Grease a baking bowl.
14

Spread the ready vegetable mix in the bowl uniformly.
15

Full the piping bag with the chilled potatoes mix.Attach the nozzle & slowly layer rounds on the ready vegetables till it is fully covered. The rounds should not be thin. If they are thin then give another layer on the previous one.
16

Put the prepared dish in a pre-heated oven at 200°c & bake for 15 to 20 minutes or till the potatoes are slightly browned. Serve hot.