The
parrots in the pan, roughly
mashed
– you should have texture and see
visible
pieces of the parsnip and the carrot
The
mushroom and chestnut base
With
the layer of parrots - check out that colour!
With
the sliced potatoes, then finely grated
Parmesan
and a generous pinch of parsley -
ready
to bake
Ready
to eat
Dig
in - yum!
I
have deliberately not given any specific weights other than The
Shepherdess base. In my
home I have carrots and parsnips as staples and you know that I
always bake jacket potatoes when my oven is on so they are ready to
use at any time. You could, if you wished, freeze the mushroom and
chestnut base in ramekins and then add the remaining layers at
another time. Personally I prefer to pull the complete dish from
the freezer. Defrost and then bake at 180fan/200c/Gas 6 for 20
minutes for an individual portion – check after 15 minutes.
Remember that all your ingredients are cooked.
Finally
I can confirm that The Shepherdess
freezes beautifully. I had two portions. I took my frozen pie out
of the freezer and transferred to the fridge overnight. I popped it
into a pre-heated oven as above for 30 minutes.
Next up is stuff for the veggie who wants their food to resemble
the taste and texture of meat.
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