| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 675 |
g |
Potatoes; cut into cubes (1 |
|
|
; 1/2 lb) |
| 2 |
tb |
Oil |
| 1 |
|
Onion; chopped |
| 225 |
g |
Mushrooms; quartered (8oz) |
| 1 |
|
Red pepper; diced |
| 1 |
|
198 gram tin sweetcorn; drained (7oz) |
| 1 |
ts |
Schwartz Oregano |
| 1/2 |
ts |
Schwartz Hot Chili Powder |
| 1 |
ts |
Schwartz Garlic Salt |
| 1 |
tb |
Tomato pur.e |
| 25 |
g |
Butter; (1oz) |
| 2 |
tb |
Flour |
| 300 |
ml |
Milk; (1/2 pint) |
| 100 |
g |
Cheddar cheese; grated (4oz) |
INSTRUCTIONS
Pre-heat the oven to 180C, 350F, Gas Mark 4. Par-boil the potatoes in
boiling, salted water until just tender. Drain. Heat the oil in a frying
pan and fry the onion for 2-3 minutes. Add the mushrooms, pepper and
sweetcorn and cook for 2-3 minutes until tender. Stir in the herbs, spices
and tomato pur.e.
Meanwhile, melt the butter in a small pan, add the flour and cook for 1
minute. Gradually add the milk, stirring. Bring to the boil, stirring
constantly until thickened. Add half of the cheese. Mix together the
potatoes, vegetables and sauce and transfer to a casserole dish. Top with
remaining cheese and bake for 30 minutes.
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