Shepherd's pie with rutabaga, turnips and seasoning curry

Shepherd’s pie with rutabaga, turnip and curry seasoning – detailed cooking recipe. Share with friends: Photo of the dish: Kon Pulos Time: one hour. 15 minutes. Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

1 kg. potatoes, peeled and cut into quarters
1 small rutabaga, peeled and chopped
1 medium turnip, peeled and chopped
250 gr small champignons, cut into quarters
1 tbsp. frozen peas
2 bay leaves
2 sliced carrots
3 branches of thyme (thyme)
6 tbsp. l (90 gr.) Butter
3 tbsp. l flour
2 stalks of leeks (only white and light green parts), cut into pieces 1.5 cm thick, well washed
1 tsp ground coriander
1/4 tsp grated nutmeg
1.5 tbsp. drinking cream
Grated zest and juice of half a lemon
1/4 Art. chopped parsley
2 tsp seasoning curry

Recipes with similar ingredients: potatoes, rutabaga, turnip turnips, champignon mushrooms, peas, carrots, bay leaf, thyme, coriander, nutmeg, curry, parsley

Recipe preparation:

Preheat the oven to 200 ° C. Put the potatoes in a big pan, fill with cold water and salt. Bring to a boil then turn down the heat and let cook for 20-25 minutes.
Meanwhile, pour 6 tbsp into another pan. water add bay leaf, thyme sprigs and 2 tsp. salt. Bring to a boil. Add carrots, rutabaga, turnips and leeks; turn down the heat to moderately low and leave to simmer slowly for about 10 minutes. Mold 1.5 tbsp. broth, drain the rest of the liquid. Take away the bay leaf and thyme. Dry the vegetables with a towel and set aside.
Melt 2 tbsp. l oil in a large frying pan at moderately low the fire. Add mushrooms, fry for 3 minutes, until they let juice. Increase heat to medium, continue cooking for another 3 minutes, until the liquid will not evaporate. Sprinkle with flour, coriander and nutmeg a nut; cook, stirring 1 min. Mix with left broth and 3/4 tbsp. drinking cream. Bring to a boil and cook 3 min until thickened. Add boiled vegetables, peas and lemon zest with juice. Bring to a boil again and then remove from heat. Salt and mix with parsley.
Drain the potatoes and let cool slightly. Into the pot pour curry, 4 tbsp. l (60 gr.) Butter and 3/4 tbsp. drinking cream. Salt and crush well. mix into a 3-liter baking dish. Put a small one on top the amount of mashed potatoes, smooth. Bake about 20 minutes until bubbles appear near the edges and golden crust. Let the cake stand for 10 minutes. and serve.