Remove the foil cover and sprinkle the shredded cheese over the top of the potatoes.

Shepherd's pie recipe vegetables. Add a splash of water to the tray, then roast for 4 hours, or until the meat is tender and will fall away from the bone. If you want the potatoes to be brown on top, you may leave them uncovered. 2 tablespoons olive oil 3 shallots, minced (or some onions and garlic) 16 ounces fresh mushrooms, sliced 6 carrots, peeled and chopped (about 2 cups) 1 sprig of fresh rosemary 1 sprig of fresh thyme 1 dried bay leaf 2 tablespoons tomato paste 2 tablespoons flour.

Web begin by preparing the vegetables. Web method preheat the oven to 200°c/400°f/gas 6. Chop the onion, and prepare the vegetables (drain water from the can, peel the fresh, etc.).

Web 8 ounces sliced mixed mushrooms, such as button, cremini, and shiitake. Web step 1 to make the sauce, heat 50g butter in a pan, then gently fry 2 chopped onions, 4 diced carrots, 1 chopped head of celery and 4 finely chopped garlic cloves for 15 mins until soft and golden. 1 large leek, white part only, thinly sliced (about 1½ cups) 2 medium carrots, peeled and diced (about 1 cup) 2 cloves.

The shortcut sauce options in the recipe below make it easy to customize the dish to your pantry. Add more milk to reach desired. Seriously, the ingredients list is so easy and straightforward!

Season the meat with salt, pepper, onion powder and garlic powder. Peel and chop all the potatoes into rough 2cm chunks. Add the onion and cook for 5 minutes.

Use a wooden spoon to stir in the cheese and chives. When the cold wind whips, classic comfort meals like shepherd’s pie (made with ground lamb) or cottage. Aida mollenkamp's shepherd's pie recipe calls for the usual suspects — mushrooms, celery, carrots, onions, parsnips — but if you've got leftover thanksgiving veggies you want to use up — green beans, brussels sprouts, squash etc.