1pkt Herbert Adams Traditional Shepherd's Pies
6 broccoli florets, approximately 160g
6 small cauliflower florets, approximately 200g
1 ½ tablespoons butter
1 ½ tablespoons plain flour
1 cup milk
½ cup grated tasty cheese
½ cup shredded Parmesan cheese
Salt and freshly ground black pepper, to taste
1 small slice ciabatta or white bread roughly crumbled
1 teaspoon chopped rosemary
- Preheat the oven to 180°C (350° F). Remove the pies from the pack and place on an oven tray. If frozen, heat for approximately 45 minutes. If thawed, heat for approximately 30 minutes.
- Microwave or steam the vegetable until just tender, drain well. Place into a small oven-proof casserole or gratin dish.
- Heat the butter in a small saucepan, add the flour and cook, stirring for 1-2 minutes. Add the milk and whisk until the sauce boils and thickens. Combine the cheeses and add half to the sauce, whisking until smooth.Season to taste then pour the sauce over the vegetables.
- Combine the bread and rosemary with the remaining cheese and sprinkle over the sauce. Bake at 180°C (350°F) for 10 to 12 minutes until golden and cheese has melted. Spoon onto serving plates. Serve immediately with the Traditional Shepherd's Pies.