Spicy potato and vegetable casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 675 | grams | Potatoes; cut into cubes (1 |
| ; 1/2 lb) | ||
| 2 | tablespoons | Oil |
| 1 | Onion; chopped | |
| 225 | grams | Mushrooms; quartered (8oz) |
| 1 | Red pepper; diced | |
| 1 | 198 gram tin sweetcorn; drained (7oz) | |
| 1 | teaspoon | Schwartz Oregano |
| ½ | teaspoon | Schwartz Hot Chili Powder |
| 1 | teaspoon | Schwartz Garlic Salt |
| 1 | tablespoon | Tomato pur‚e |
| 25 | grams | Butter; (1oz) |
| 2 | tablespoons | Flour |
| 300 | millilitres | Milk; (1/2 pint) |
| 100 | grams | Cheddar cheese; grated (4oz) |
Directions
Pre-heat the oven to 180C, 350F, Gas Mark 4. Par-boil the potatoes in boiling, salted water until just tender. Drain. Heat the oil in a frying pan and fry the onion for 2-3 minutes. Add the mushrooms, pepper and sweetcorn and cook for 2-3 minutes until tender. Stir in the herbs, spices and tomato pur‚e.
Meanwhile, melt the butter in a small pan, add the flour and cook for 1 minute. Gradually add the milk, stirring. Bring to the boil, stirring constantly until thickened. Add half of the cheese. Mix together the potatoes, vegetables and sauce and transfer to a casserole dish. Top with remaining cheese and bake for 30 minutes.
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