How to make it

  • Preheat the oven to 400 degrees F.
  • Lightly grease a 9-inch square or 2.2 quart baking dish with the butter and set aside.
  • In a large saute pan or skillet, heat the oil over medium-high heat. Add onions, carrots, Essence, salt, and pepper and cook, stirring, until the onions are soft, about 3 minutes.
  • Add the garlic and cook, stirring, for 20 seconds.
  • Add the mushrooms, thyme, and bay leaf and cook, stirring, until the mushrooms are soft, 3 to 4 minutes.
  • Add the flour and cook, stirring, until thick, about 1 minute.
  • Stir in the tomato paste and cook, stirring, for 1 minute.
  • Add the meat and stir well to combine.
  • Gradually add the stock and then the peas, and bring to a boil. Reduce the heat to medium-low and simmer until the mixture is thickened, 6 to 8 minutes.
  • Remove from the heat and discard the bay leaf.
  • Carefully transfer to the prepared dish and spoon the potatoes over the meat mixture, spreading to the edges.
  • Sprinkle with the cheese and bake until the cheese is bubbly and the potatoes are crisp around the edges, 22 to 25 minutes.
  • Let sit for 10 minutes before serving.
  • Garnish with chopped parsley and serve.
  • Serves: 4 - 6
  • My Personal Note: Always remember to remove the Bay Leaf as they cannot be digested if eaten.

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    " It was excellent "
    momo_55grandma ate it and said...
    this is some awsome left over bird thanks bunches high5
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