* Vegetable Sheppard Pie

Ingredients


For the Vegetables Mix

1/2 cup carrots cubed
1/2 cup green beans
1/2 cup white beans
1/2 cup snap beans
1/2 Corn
1 cup fresh mushrooms sliced
1 cup cornflower
2 onions cubed
3 garlic cloves, chopped
1/4 cup flour
1/2 liter chicken or vegetable stock
100 ml whipping cream
1 tsp oregano
1/2 tsp paprika
Pinch of nutmeg
Salt & pepper
Oil & butter


For the Potato Crust

6 potatoes peeled and cubed
100 ml whipping cream
3 chopped garlic cloves
Pinch of nutmeg
Salt & pepper
Cheddar and mozzarella cheese mixture
Butter


Directions

Add oil and butter to your pan and saute your onions, add the vegetables starting with the carrots then the green beans, the snap beans, the cornflower, the mushrooms, the corn and last the white beans. Season with all spices and when they cook add the flour and mix it will till the butter and oil soak it all. Add the chicken stock and bring the mixture to a boil so it'd thicken, add the cream and let it cook for 10 minutes, remove from heat and set aside.

For the potato crust, boil your potatoes in water until they're completely soft. Drain the potatoes from all water and return to the cooking pan adding the butter, cream, garlic and all spices. Smash the potatoes with a potato smasher very well until all mix very well.

Add the vegetables mixture to your baking dish and then cover it with the potato crust, sprinkle the top with the cheese mixture and small butter cubes and let it bake till it golden brown