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Reblochon-Vegetable Shepherd’s Pie in Mini-Casserole Dishes

Ingredients:

  • 1/2 Reblochon
  • 1 courgette
  • 1 red onion
  • 1 fennel
  • 2 turnips
  • 200g carrot purée
  • 2 tablespoons olive oil
30 Min making
15 Min Baking
4 People

Directions :

  • Remove the large outer leaves from the fennel. Wash the courgette. Peel the turnips. Peel and chop the onion.
  • Preheat the oven to 200°C (th.6/7).
  • Cut the vegetables into cubes. Pour the olive oil into a frying pan and sauté the vegetables for about ten minutes.
  • Share out the vegetables between the 4 mini-casseroles.
  • Cut half of the 1/2 Reblochon into small pieces and mix it with the carrot purée.
  • Pour the carrot purée over the baby vegetables and cover with the remaining Reblochon cut into strips.
  • Place in the oven for approximately 5 mins.
  • Serve these mini-casseroles as an accompaniment to fish.

Bon appétit !

Download the recipes booklet

Accompaniments for Reblochon :

Accompaniments for Reblochon

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