Margaret’s Vegetable Shepherd

 

 

 

8 oz Cooked mashed carrots

8 oz Onions chopped finely

3-4 oz cashew nuts (ground)

12 oz Mushrooms finely chopped

1 tbsp (level) Marmite

1 tbsp Chestnut Stuffing Mix

1 tbsp Rosemary and Garlic Stuffing Mix

2 tbsp Tomato Ketchup

Salt and pepper to taste

1-2 tbsp oil

 

 

Method

 

Sweat the onions in oil until they are soft but not brown. Add the finely chopped mushrooms and cook until the juices start to run. Add the marmite and stir in. Place in a large mixing bowl and cool. Mix in the rest of the ingredients and stir well. Top with mashed potato. Dot with butter and cook in preheated oven. Gas 5/190C/375F. Lower the heat if the potatoes burn too quickly.