Vegetarian shepherd's pie

Name: vegetarian shepherd's pie
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: 2 Red onion; 2 toe garlic; 400 g parsnip; 2 stem celery; 10 g sprig of rosemary; 1,2 kg crumbly potato; 175 g vega finely chopped Scale; 400 g tomato cubes; 150 ml semi skimmed milk; 75 g unsalted butter or margarine; tl grated nutmeg; 50 g bread crumbs; 100 g mature cheese grated

Vegetarian Shepherd's pie with parsnip, celery, rosemary, potato and tomato.

Ingredients

Kitchen Stuff

1 puree tamper
1 baking dish (20 x 30 cm)

Directions

Preheat the oven to 180 ° C.
Chop the onions and finely chop the garlic. Peel the parsnip and cut into cubes of 1 x 1 cm (brunoise).
Cut the celery into thin loops. Ris the needles of the rosemary and cut them fine.
Peel the potatoes and cook them in water for 20 minutes in salted water.
In the meantime, heat the oil in a frying pan and fry the onion for 3 minutes on low heat. Add the garlic, celery and parsnip and cook for 2 minutes.
Add the minced meat, the tomato cubes and half of the rosemary and bring to the boil. Leave for 5 minutes on low heat with the lid on the pan.
In the meantime, bring the milk and butter to the boil in a saucepan.
Drain the potatoes and puree them with the puree mash and the milk-butter mixture. Season with the nutmeg, pepper and salt.
Spread the minced meat over the bottom of the oven dish and cover with the mashed potatoes.
Sprinkle with the breadcrumbs and cheese and sprinkle with the rest of the rosemary. Divide the butter into cubes.