Vegetable & potato bake

Vegetable & potato bake

Deliciously filling, this vegetarian meal will keep meat eaters happy, too.

By , 21 September 2015
Vegetable & potato bake
  • Ready in: 50 mins
  • Serves: 4
  • Price: £1.10 per serving
Nutritional Info
Each 436g serving contains
  • Fat 16
    23%
  • Sat Fat 7.1
    36%
  • Sugar 9.3
    10%
  • Salt 1
    17%
  • Cals 384
    19%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 369kJ/88kcal.
Ingredients
  • 25g butter
  • 1 tbsp sunflower oil
  • 2 leeks, finely sliced
  • 1 garlic clove, chopped
  • ½ swede, peeled and cut into 1cm cubes
  • 2 carrots, sliced
  • 400g can Asda Cream Mushroom Soup
  • 300g can cannellini beans, drained
  • 2 tbsp chopped fresh parsley
  • 600g potatoes, peeled weight
  • 4 tbsp milk
  • 50g extra mature Cheddar cheese
Method
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Melt half the butter and oil in a large pan. Cook the leeks over a low heat for 5 minutes, stirring. Add the garlic and cook for 1 minute. Set aside on a dish.

  • Put the swede and carrot in the pan with the remaining butter and oil. Cook over a low heat for 5 minutes. Add 100ml water, cover and simmer for 10 minutes. Stir in the soup, beans and parsley. Add the leeks and put in 4 ovenproof dishes.

  • Boil the potatoes until tender. Drain and mash with the milk. Season and spread carefully over the vegetables. Sprinkle on the cheese. Bake for 25-30 minutes.