A simple vegetarian potato pie, made with carrots, red pepper, and spring onion.
The vegetables were parboiled for fifteen minutes, as were the potatoes. Added to a pie dish, while the potatoes were added to a pyrex bowl and mashed with salted butter.
The potato topping was added to the pie dish, and textured with a fork. Cooked in the oven for around fifty minutes at 180 deg C (judge progress by eye).
No comments:
Post a Comment