|
Ingredients
|
For 4
|
For 100
|
|
Potatoes
|
565gms
|
15kg
|
|
Butter
|
15gms
|
340gms
|
|
Eggs
|
1
|
25
|
|
Onions
|
100gms
|
2.5kg
|
|
Cheese
|
30gms
|
680gms
|
|
Mushrooms
|
30gms
|
680gms
|
|
Carrots
|
225gms
|
5.6kg
|
|
Peas
|
115gms
|
2.8kg
|
|
Breadcrumbs
|
10gms
|
250gms
|
|
Tomato ketchup
|
30ml
|
680ml
|
|
Brown gravy or vegetable stock
|
150ml
|
3.75litre
|
|
Pepper
|
a pinch
|
15gms
|
|
Salt
|
to taste
|
80 – 100gms
|
Peel and slice carrots, mushrooms and a quarter of the
potatoes. Shell peas. Boil remaining potatoes. Peel and mash. Add beaten egg,
half the onion grated and grated cheese. Put into a ring mould previously
greased and sprinkle with breadcrumbs. Bake at 175oC (350oF)
for 30 to 40 minutes. Meanwhile stew prepared vegetables and remaining onions
in the brown gravy. Add tomato ketchup and seasoning. Turn cooked mould on to a
large serving dish. Fill hole in centre with vegetable mixture. Garnish with a
few whole mushrooms and serve hot.
