Beany Vegetable Bake
Ingredients
- 400g can vegetable soup
- half a 410g can lentils, drained
- 820g can jersey potatoes, drained
- 420g can cut green beans, drained
- 200g broad beans, fresh or frozen
- large bunch fresh parsley, finely chopped
- 2 tbsp semi-skimmed milk
- large handful breadcrumbs
Method
- 1
Place the cut green beans, broad beans and soup into a flat ovenproof dish and mix together.
- 2
Mash the potatoes in a large bowl using the milk to soften and add the chopped parsley.
- 3
Spread the mashed potato over the top of the bean and soup mixture in the ovenproof dish.
- 4
Sprinkle some fresh breadcrumbs over the top of the potato and then place in a pre-heated oven for 10 minutes at 240C/475F/Gas 9. Serve when nicely browned on top.
Beany Vegetable Bake was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 400g can vegetable soup
- half a 410g can lentils, drained
- 820g can jersey potatoes, drained
- 420g can cut green beans, drained
- 200g broad beans, fresh or frozen
- large bunch fresh parsley, finely chopped
- 2 tbsp semi-skimmed milk
- large handful breadcrumbs
- 1
Place the cut green beans, broad beans and soup into a flat ovenproof dish and mix together.
- 2
Mash the potatoes in a large bowl using the milk to soften and add the chopped parsley.
- 3
Spread the mashed potato over the top of the bean and soup mixture in the ovenproof dish.
- 4
Sprinkle some fresh breadcrumbs over the top of the potato and then place in a pre-heated oven for 10 minutes at 240C/475F/Gas 9. Serve when nicely browned on top.
Beany Vegetable Bake was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
