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Spicy Potato & Vegetable Casserole
Ingredients
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1 teaspoon Garlic Salt
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1 tablespoons tomato purée
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25 gram (1 ounce) butter
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2 tablespoons flour
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300 millilitre (1/2 pint) milk
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100 gram (4 ounce) Cheddar cheese, grated
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675 gram potatoes, cut into cubes
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2 tablespoons oil
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1 onion, chopped
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225 gram (8 ounce) mushrooms, quartered
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1 red pepper, diced
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198 gram (7 ounce) tin sweetcorn, drained
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1 teaspoon Oregano
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1/2 teaspoon Hot Chilli Powder
Key Products
Instructions
- 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
- 2 Cook 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 purée.
- 3 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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