Vegetarian Pan Haggerty

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 ounce butter
• 1 tablespoon vegetable oil
• 7 ounces onions, sliced in thin rings
• 19 ounces potatoes, peeled and sliced thinly
• 10 1/2 ounces carrots, peeled and sliced thinly
• 2 ounces butternut squash, peeled and sliced thinly
• 1 1/2 fluid ounces vegetarian chicken stock or 1 1/2 fluid ounces vegetable stock
• 3 1/2 ounces cheddar cheese, shredded

Recipe

• 1 melt the butter with oil over a medium low heat in a pan that will be safe to go into an oven.
• 2 sauté the onions until cooked down and just starting to go golden.
• 3 scoop out onions and set aside.
• 4 in the same pan, layer up the vegetable slices with potatoes, reserved onions, carrots and squash. repeat the layers making sure to end with a potato layer on top.
• 5 add the stock to the pan and cook on a medium high heat and covered for 15 minutes.
• 6 take the cover off, reduce the heat and cook uncovered for 10 minutes until most â?? but not all â?? of the liquid has reduced.
• 7 sprinkle the cheese over the top and put until a pre-heated grill for a few minutes until it is melted and started to go golden brown.
• 8 serve.