Vegetarian casserole recipe for 4 people, takes only 35 mins; recipe has oil, onion, garlic clove, carrot, leek, tomato puree, tomato, butter bean, flageolet bean, cider, vegetable stock, thyme, parsley, sausage and olive oil.
Somerset stew with cheddar & parsley mash
Course: Vegetarian casserole
Servings
4
servings
Prep time
15 mins
Ingredients
- Oil: 1 tbsp oil
- Onion: 1 onion, finely chopped
- Garlic Clove: 1 garlic clove, finely chopped
- Carrot: 1 large carrot, finely chopped
- Leek: 1 leek, chopped
- Tomato Puree: 1 tbsp tomato puree
- Tomato: 400g can chopped tomato
- Butter Bean: 200g can butter bean, drained
- Flageolet Bean: 400g can flageolet bean, rinsed and drained
- Cider: 200ml dry cider
- Vegetable Stock: 250ml vegetable stock
- Thyme: few sprigs thyme, leaves only
- Parsley: cheddar & parsley mash (see tip below)
- Sausage: 2 sausages
- Olive Oil: 1 tsp olive oil per portion
Directions
- Heat oil in a large pan and fry the onion, garlic, carrot and leek until soft but not coloured. Add the tomato puree, chopped tomatoes, butter beans, flageolet beans, cider, stock and thyme and simmer for 15-20 mins until the stew has thickened and the veg are tender.
- Meanwhile, if you're adding sausages to any portion, snip each sausage into 3-4 chunks. Heat the olive oil in a frying pan and brown the chunks for 5 mins, then stir in appropriate portions of the stew and gently simmer for the remaining cooking time. Serve with the mash.
