This traditional, one pot (almost) dish is a firm favourite of mine. Comforting and nostalgic. Like many of these classic dishes, ingredients and quantities can be flexible to suit what is available and seasonal.

Ingredients

  • 750g/1lb 10oz potatoes, sliced
  • 1 tbsp olive oil
  • 1 large onion, finely sliced
  • 2 garlic cloves, chopped
  • 400g/14oz carrots, sliced
  • 300g/10½oz vegan Quorn chunks
  • 400g/14oz can of flageolet beans, drained and rinsed
  • 500ml/18fl oz vegetable stock
  • ½ tsp mixed herbs
  • 1 tbsp of ProSauce Protein Gravy powder*
  • 100g/3½oz peas
  • Salt and pepper

        Method

        1. Place the potatoes into a large pan of boiling water and simmer until almost cooked. Drain and set to one side.
        2. In a large saucepan gently sauté the onions for 5 minutes. Add the garlic and carrots and continue to cook for another 5 minutes.
        3. Add the vegan Quorn chunks, flageolet beans, vegetable stock, and mixed herbs. Simmer for 5 minutes, then add the ProSauce Protein Gravy* powder and peas.
        4. Place your filling into a heatproof casserole dish and top with the cooked sliced potato. Drizzle over a little olive oil and season with salt and pepper. Place your hot pot under a warm grill for 5–10 minutes or until golden brown.

        *If you don’t have ProSauce use any instant vegan gravy powder or granules.

        Serving suggestion: Green beans and pickled cabbage. 

        Chef’s tip: By pre-cooking the potatoes and then finishing them off under the grill you save time and still end up with a beautifully golden topping. If your grill is not large enough, simply bake in the oven at 180°C/350°F/gas mark 4, for 20 minutes. 

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        Recipe details

        Serves: 6

        Prep time: 0 hr

        30 mins

        Cook time: 0 hr

        40 mins

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