Old MacDonald's Potato Box Recipes
Vegetarian Shepard's Pie Ingredients For the mash topping: 700g/1lb 9oz floury potatoes, peeled and cut into chunks 150ml/¼ pint milk 85g/3 oz Wensleydale cheese, crumbled For the vegetables 1 tbsp vegetable oil 1 onion, finely chopped 1 clove of garlic, crushed 1 stick of celery, chopped 1 leek, halved and sliced 1 carrot, diced 420g can mixed beans, drained and rinsed 400g can chopped tomatoes 1 tsp dried mixed herbs 1 tsp tomato purée salt and freshly ground black pepper Directions 1.Preheat the oven to 180C/350F/Gas 4.2. Cook the potatoes in a pan of lightly salted boiling water until tender.3. Meanwhile heat the oil add the onion, garlic, celery, leek and carrot and fry gently for 10 minutes.4. Add the beans, tomatoes, herbs or chili powder and tomato purée with 3 tbsp water. Season to taste and simmer for 5 minutes.5. When the potatoes are cooked drain and heat the milk to boiling point. Pour the milk over the potatoes and mash until smooth. Season to taste. Beat in half the cheese.6. Spoon the beans and tomato mixture into an ovenproof dish and top with the cheesy mash. Sprinkle over the remaining cheese.7. Cook for 20 minutes until the topping is golden brown.

Old MacDonald's Potato Box Recipes

Vegetarian Shepard's Pie

Ingredients

For the mash topping:
700g/1lb 9oz floury potatoes, peeled and cut into chunks
150ml/¼ pint milk
85g/3 oz Wensleydale cheese, crumbled
For the vegetables
1 tbsp vegetable oil
1 onion, finely chopped
1 clove of garlic, crushed
1 stick of celery, chopped
1 leek, halved and sliced
1 carrot, diced
420g can mixed beans, drained and rinsed
400g can chopped tomatoes
1 tsp dried mixed herbs
1 tsp tomato purée
salt and freshly ground black pepper

Directions

1.Preheat the oven to 180C/350F/Gas 4.2. Cook the potatoes in a pan of lightly salted boiling water until tender.3. Meanwhile heat the oil add the onion, garlic, celery, leek and carrot and fry gently for 10 minutes.4. Add the beans, tomatoes, herbs or chili powder and tomato purée with 3 tbsp water. Season to taste and simmer for 5 minutes.5. When the potatoes are cooked drain and heat the milk to boiling point. Pour the milk over the potatoes and mash until smooth. Season to taste. Beat in half the cheese.6. Spoon the beans and tomato mixture into an ovenproof dish and top with the cheesy mash. Sprinkle over the remaining cheese.7. Cook for 20 minutes until the topping is golden brown.