Carrot and Potato Casserole

Sprinkle over chopped spring onions for a bit of extra bite – also makes a wonderful vegetable side dish


Ingredients

  • 6 medium Thomas Farms Red Back potatoes, peeled and sliced
  • 1 onion, sliced
  • 80g butter
  • 300ml sour cream
  • 1 tsp nutmeg
  • 1 chicken stock cube
  • 4 large carrots, peeled and sliced
  • 1 tbs milk

Method

1

Boil potatoes and onion until tender

2

Drain, reserving 2 tablespoons cooking liquid

3

Mash with 40g butter, sour cream and nutmeg

4

Crumble stock cube over carrots, just cover with water and boil carrots until tender. Drain and mash with reserved 2 tablespoons potato cooking liquid

5

Spoon half the mashed potato into a greased casserole

6

Cover with all the mashed carrot and top with remaining mashed potato

7

Brush with 1 tablespoon of milk and dot with 40g butter

8

Bake at 180°C for approximately 20 minutes or until browned on top


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