500g potatoes
15g butter
salt
pepper
15g butter extra
125g frozen mixed vegetables
125 ham or bacon
1/2 cup grated cheddar cheese
300ml carton cream
2 eggs
Method: Cook potatoes in usual way until tender, drain, mash with butter, salt and pepper. Spread potato evenly over base and side of well greased 23cm flan tin. Place in oven for a short while to harden base. Heat extra butter in pan, add unthawed vegetables and chopped ham or bacon, cook few mins until vegs unthaw. Spread veg mixture over potato base, sprinkle with cheese. Beat cream and eggs together, carefully pour over filling in potato shell. Bake in moderate oven 40mins until golden brown. Stand 5mins before cutting.
Variation: instead of frozen veg, grated carrot and pumpkin, peas and sweet corn may be used.
Source: contributed by H. Gillings in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.14.
