Vegetable shambles

    1 hour 15 min

    Tasty vegetable dish that is good for using up leftovers. Serve on its own or with any meat of your choice.

    Hampshire, England, UK
    1 person made this

    Serves: 2 

    • 1 small bunch spring onions (I use just the green tops)
    • 1 onion, minced
    • 500g veg leftovers or any precooked veg
    • 2 to 3 carrots, lightly precooked and sliced
    • 900ml (1 1/2pt) thick gravy, made from gravy granules
    • 4 small tomatoes
    • 2 to 3 large potatoes, lightly precooked and sliced
    • salt and pepper to taste
    • 3 heaped tablespoons stuffing mix, such as sage and onion
    • 300ml (1/2pt) boiling water

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Chop the spring onion finely. I use only the tops so I can use the bulbs in salads, but you can use the whole of them if you wish. Lightly fry these with the onions.
    3. Put these, the leftover veg and carrots into a large casserole dish and cover with the gravy. You need sufficient gravy to cover all of the veg.
    4. Cut an X shape into the top of each tomato and place these into the vegetable mixture.
    5. Layer the top of the mixture with potatoes and season this to taste with salt and pepper. Sprinkle the stuffing mix over the top and carefully pour over about 1/2 pint of boiling water.
    6. Bake uncovered in a hot oven until the stuffing top has gone crusty, about 45 minutes.


    You can use the vegetables raw but then it needs to be cooked for about 2 hours in a moderate oven. This is useful if you want to go out for a short while and come back to a meal.


    If you are making for a vegetarian, don't forget to use gravy that has no meat extract.


    Good way to get children to eat vegetables. They love the crunchy top and the stuffing taste permeates the whole dish.

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