Hi everyone, Biscuit here! 🐶😋
“Mashwich?! This dog is bonkers!” I imagine this is what most of you are thinking haha! Well you know what, as mad as it sounds, these mashwiches taste EPIC! I was feeling super creative this week and wanted to try something completely different and original. So I present to you… Doggy Mashwiches a la Biscuit.
These will be perfect for a dog-nic (picnic) on mine and Peanuts’ river walk this weekend, I managed to save two for us after sharing the mashwiches with my furry frens. Since we only have one each, we’ll demolish them in no time and try and sneak a sausage or two from mum’s picnic basket. Then we’ll see what goodies Dad has. Shh… don’t spill the beans on us.
Ok, now you know our plan, here’s the down low on these awesome mashwiches. They’re PACKED full of so much goodness. They contain potato, chicken, peas, carrots and cheese. All of which are SO yummy. Combine all of these into a sort of sandwich using baked potato mounds as ‘bread’ and carrot puree mixed with peas and chicken as the filling, and BAM it’s a tasty sensation.
Peanuts kept stealing the puree while I was cooking so, being the nicest brother ever, I put some in a tub for her in the fridge to mix with her biscuits. Am I the best or what!?
Prep time: 10 minutes
Cooking time: 40 minutes
Total cooking time: 50 minutes
Makes 12 mashwiches!
4 cups (670g) potato (peeled, washed & chopped)
1 cup (120g) cooked & finely chopped chicken breast
¼ cup (32g) frozen peas
2 1/3 cups (300g) carrots (peeled, washed & chopped)
1/3 cup (22g) grated cheddar cheese
Splash of milk
1. Pre-heat oven to 230°C (450°F). Line a baking tray with baking/parchment paper.
2. Peel and roughly chop the potatoes into small chunks. Place in a saucepan of cold water and bring to a boil. Cook for 20 minutes until the potatoes are fork tender. Drain and mash the potatoes using a potato masher. Then, add in the grated cheese and splash of milk, and mix until smooth and creamy.
3. Using approximately a tablespoonful of mashed potato, spoon small mounds onto the baking tray. Then, use a fork to rake out the mash to make the mounds flat like a pancake.
4. Bake the potato mounds in the oven at 230°C (450°F) for 20 minutes until the edges become golden and crispy.
5. While the potato mounds are baking, put the chopped carrots in a saucepan with boiled water and bring to a simmer. Cook the carrots for 15 minutes until fork tender. Just before the carrots are done cooking, boil and cook the frozen peas in a separate saucepan for approximately 3-4 minutes.
6. Drain the carrots and blitz them in a food processor or with a hand blender until smooth and lump free.
7. Add the cooked, chopped chicken and peas into the carrot puree. Mix until well combined. Put aside and cool completely.
8. Once the potato mounds are cooked, place them on a cooling rack to cool completely.
9. After everything has cooled, spoon roughly a tablespoon of puree mixture and spread evenly onto one potato mound, then sandwich another potato mound on top. Repeat this until you have run out of potato mounds!
10. Serve to your doggy! Store in an air tight container for 3-4 days in the refigerator.
Remember to ask your vet about any allergies that your pup may have!