MOLE'S FAVOURITE TURNIP AND TATER DEEPER 'N EVER PIE
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
METHOD
Wash and peel all the vegetables. Cut them up into small pieces.
Put the potatoes into one pan and the carrots and turnips together into another. Cover with water, add a little salt and boil until tender.
Drain, then add half of the butter to each pan and mash the vegetables till they are smooth.
Take a deep pudding dish, layer the vegetables alternately finishing with potatoes. Roughen the top layer with a fork.
Grate the cheese and sprinkle over the top of the pie. Put the pie onto the top layer of the oven and bake for 15 minutes on 180°C.
Serve with crisp salad and pickled beetroot.
Number of Servings: 4
Recipe submitted by SparkPeople user AUBRAZILLA.
INGREDIENTS (to serve four)llb (45()g) of potatoesi121b (225g) of carrots1/2 lb (225g) of turnips (or swedes)2oz (50g) of cheddar cheese (or any favourite hard cheese)3oz (75g) of buttersalt and pepper to taste
METHOD
Wash and peel all the vegetables. Cut them up into small pieces.
Put the potatoes into one pan and the carrots and turnips together into another. Cover with water, add a little salt and boil until tender.
Drain, then add half of the butter to each pan and mash the vegetables till they are smooth.
Take a deep pudding dish, layer the vegetables alternately finishing with potatoes. Roughen the top layer with a fork.
Grate the cheese and sprinkle over the top of the pie. Put the pie onto the top layer of the oven and bake for 15 minutes on 180°C.
Serve with crisp salad and pickled beetroot.
Number of Servings: 4
Recipe submitted by SparkPeople user AUBRAZILLA.
Nutritional Info Amount Per Serving
- Calories: 309.2
- Total Fat: 19.6 g
- Cholesterol: 53.4 mg
- Sodium: 844.0 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 4.4 g
- Protein: 6.7 g
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