| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Sainsbury’s, Sainsbury11 |
6 |
servings |
INGREDIENTS
| 1 |
kg |
Potatoes; peeled and cut into |
|
|
; equal sized pieces |
|
|
; (2lb) |
| 50 |
g |
Butter; (2oz) |
| 200 |
ml |
Sour cream; (7 floz) |
| 1 |
|
Garlic clove; crushed |
| 2 |
md |
Leeks; sliced into 1cm |
|
|
; rings |
| 125 |
g |
Onion; chopped (4oz) |
| 1 |
|
Bag spinach or kurly cale |
| 125 |
g |
Petit pois; (4oz) |
| 125 |
g |
Mature cheddar; grated (4oz) |
|
|
Salt and freshly ground black pepper |
| 50 |
g |
Sunflower seeds; toasted (2oz) |
INSTRUCTIONS
Preheat the oven to 190 C, 375 F, Gas Mark 5.
Cook the potatoes in a pan of boiling salted water till soft. Drain
and mash with the butter, cream, cheese (keeping a little aside to
sprinkle on the top) and seasoning.
Meanwhile fry the garlic, onion and leek until soft and slightly
brown. Cook the petit pois in a pan of boiling salted water. Cook the
spinach or kurly cale as per pack instructions.
Add the petit pois to the potato mixture. Place 1/2 of it in an
ovenproof dish. Top with the onion and leek mixture, followed by the
spinach or kurly cale. Finish with the remaining potato mixture.
Top with the remaining grated cheese and sprinkle with the toasted
sunflower seeds. Bake for 25-30 minutes.
Converted by MC_Buster.
NOTES : A delicious vegetable bake, with a nutty cheese topping.Ideal
served with baked tomatoes and a green salad.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Suffering from truth decay? Brush up on your Bible.”