|
Ingredients
|
For 4
|
For 100
|
|
Potatoes
|
450gms
|
11kg
|
|
Peas
|
225gms
|
5.65kg
|
|
Carrots
|
225gms
|
5.65kg
|
|
Tomatoes
|
225gms
|
5.65kg
|
|
Celery
|
115gms
|
2.8kg
|
|
Onions
|
115gms
|
2.8kg
|
|
Salt
|
to taste
|
50 – 100gms
|
|
Pepper
|
a pinch
|
15gms
|
|
Butter
|
15gms
|
340gms
|
|
Sauce:
|
|
|
|
Milk
|
295ml
|
7.35litre
|
|
Refined flour
|
15gms
|
340gms
|
|
Butter
|
15gms
|
340gms
|
|
Cheese
|
55gms
|
1.35kg
|
Prepare a white stew with half the potatoes and all the
other vegetables. Make a cheese sauce with flour, butter, milk and cheese. Boil
and mash remaining potatoes. Mix cheese sauce with vegetables; put into a pie
dish. Cover with creamed potatoes; fork it as for shepherd’s pie. Dot with
butter and grill till brown or brown in an oven.
