About this recipe:After being short on money one week and having very little in the house to feed very hungry mouths, I whipped this up with some inspiration from my mother in law. I have listed the basics, but you can let your imagination run away with you for this recipe. I have two fussy eaters in my house, so trying something new is not an easy task, but they came back for more.
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Preheat the oven to 180 C / Gas 4. Grease a baking tray and pop it in the oven to heat up.
Bring a saucepan of water to the boil and add the potatoes. Boil until soft, then remove and drain. I tend to put them back in the saucepan and give them a good shake in the pan before roasting them.
Remove the hot tray from the oven, and add the potatoes. Carefully shake the tray so that the hot oil covers all the potatoes.
Roast the potatoes in the oven for 35 minutes, until golden brown.
Meanwhile, cook all the remaining ingredients in a frying pan. I tend to add the fresh stuff first then put the frozen vegetables in last.
Remove the roast potatoes from the oven and combine all the ingredients together in an ovenproof dish, sprinkle the cheese over the top and return to the oven for 5 minutes so that the cheese can melt. Remove from the oven and serve.
To ensure that this dish is truly vegetarian, check that the Cheddar cheese you are using does not contain any animal rennet.