Ingredients:
3 | tbsp | cooking oil |
1 pc | (50 g) | onion |
6 | cloves | garlic, finely crushed |
2 packs | (200 g) | VEEGA MEAT-FREE GINILING |
3 | pc | basil leaves, chopped |
1 pack | (115 g) | tomato sauce |
1 | tbsp | Worcestershire sauce |
1 | tbsp | sugar |
1 can | (198 g) | button mushrooms pieces and stems, drained |
1/2 | cup | grated carrots |
1/4 | cup | MAGNOLIA GOLD BUTTER UNSALTED, melted |
4 pc | (400 g) | potatoes, boiled, peeled then mashed |
1/2 | cup | MAGNOLIA ALL PURPOSE CREAM |
1/2 | tsp | iodized fine salt |
1/2 | tsp | pepper |
1/2 | cup | grated MAGNOLIA QUICKMELT CHEESE |
Procedure:
1. Preheat oven or oven toaster to 350°F.
2. In a pan with hot oil, sauté onion, garlic, and giniling. Add the remaining ingredients. Cook for 10 minutes. Transfer to an ovenproof loaf pan or glass baking dish (rectangular or loaf pan). Set aside.
3. Melt butter in a pan and add potatoes, cream, and half of cheese. Season with salt and pepper. Top over giniling mixture and sprinkle with remaining cheese.
4. Bake for 20 minutes or until top has melted and browned.
Makes 9 servings.
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