Quick and easy to make this veggie version of the classic is packed full of fibre
Preparation Time: 15 minutes
Cooking Time: 30 minutes
3 large potatoes, very thinly sliced
1 tbsp oil
1 red onion, finely diced
2 cloves garlic, crushed
295g (11oz) can condensed vegetable soup
100ml vegetable stock
410g (14oz) can mixed pulses, drained
10g (½oz) melted butter
1 Preheat oven to fan 180°C/R6.
2 Place the potatoes in a large pan and bring to the boil for 5-7 minutes, until just beginning to soften, drain well.
3 Heat oil in a frying pan and fry onion until soft, add the garlic and fry for a further minute. Stir in the soup, stock and pulses, heat through and pour into a casserole dish.
4 Stir in the soup, stock and pulses, heat through and pour into a casserole dish.
5 Arrange potatoes in a layer over the vegetable mixture.
6 Brush the butter over the potatoes, bake for 30 minutes or until the potato is cooked through and golden brown.
7 Served with fresh crusty bread.