John Myers
Ingredients for 3 servings:
- 1 kg jacket potatoes
- 2 tbsp margarine, unhydrogenated or more
- 1 ½ tsp salt
- Nutmeg, freshly grated
- 100 g walnuts, ground
- 250 g soup vegetables, frozen
- 180 g bell pepper, frozen cut into strips
- Margarine, unhydrogenated for greasing the bowls
- 80 g cheese, grated goat cheese
- Paprika granules
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
gluten-free + egg-free + cow’s milk-free
Press the boiled potatoes through a ricer while still hot, season with margarine, salt, and nutmeg, and stir in the walnuts. Spread the potatoes in two or three one-liter ovenproof bowls to cover the bottom and sides, leaving a little extra. Lightly sauté the soup vegetables and pepper strips in a saucepan and spread them over the mashed potatoes. Add the remaining mashed potatoes, smooth the surface, cover with grated goat cheese, and lightly sprinkle with paprika. Close the lid; otherwise, the goat cheese will dry out and become hard. Bake in a cold oven at approximately 160°C (convection oven) for approximately 30-40 minutes. My own recipe.
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