We had a lovely couple get married here last weekend - they gave us a huge bowl of delicious potato Salad. I thought of making a cottage pie, but I forgot to take the mince out the freezer! So this is what I made instead and incredibly even my very carnivorous husband loved it!
Shepherdless Pie with left over potato salad
Lots of sweet vegetables, such as peppers, carrots, swede and other vegetables you fancy!
Local cold pressed rapeseed oil
Good quality Vegetable Bouillon stock & fresh herbs if you fancy
Left over potato salad
Use a couple of pieces of veg per person. Pop them into a food processor with the S blade and whizz them up. Start with the onions, whizz and then pop them into a large frying pan with a good drizzle of rapeseed oil. Once softened add the rest of the whizzed up vegetables and garlic and gently stir fry for 5 - 10 minutes until softened.
Pour in the stock until the veg is just covered and then let it bubble away for 20 mins until the stock has mostly evaporated.
Pop into an oven proof dish, mash gently the potato salad until the whole potatoes are broken up. Spread across the top of the vegetable mixture and then grate lots of cheese ontop.
Put into a preheated oven about 180C for 20-30 minutes or until the cheese is brown and bubbling.