George's No Meat Shepherds Pie |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My son, George, isn't much of a meat eater (although he is improving! lol) and doesn't like the meat sauce in shepherds pie. We eat shepherds pie often, so I came up with this meat free alternative. He just loves it!! We actually make him single serves in ramekin dishes, but for this recipe I have modified it for a baking dish :) **Remember that muhrooms cook down quite a bit, so don't stress about it looking like too much beore you cook them.** Ingredients:
1 medium carrot, grated |
10 cups mushrooms, thinly sliced |
1 teaspoon cracked black pepper |
1 garlic clove, crushed |
1 teaspoon mixed italian herbs |
1 tablespoon butter |
2 teaspoons cornflour |
6 potatoes, peeled |
2 tablespoons butter |
1/4 cup milk |
2 eggs |
1/2 cup cheese |
Directions:
1. Melt butter in a large pan. Add carrots, and cook for 2 minutes. Add mushroom, pepper, garlic, and Italian Hebs. Reduce heat, and cover. Cook until mushrooms start to change colour, stirring occasionally.
2. Dissolve corn flour in about 1/4 cup cold water, add to mushrooms. Stir through, and continue to simmer on low heat for 5 minutes. Remove from heat, set aside to cool.
3. Boil potatoes until tender. Mash with butter and milk.
4. Using electric beaters, beat eggs into potatoes, until creamy.
5. Pour mushrooms into a casserole dish, and top with potatoes.
6. You can either spoon the potatoes on, or use a piping bag, for a nicer presentation.
7. Top with cheese, and bake at 180C for around 30 minutes, or until cheese starts to brown.
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