375-450 calories per serving for 4-5 servings
1 tbsp oil
6 vegetarian sausages (thawed), cut into chunks
1 onion, sliced
3 garlic, minced
2 carrots, diced
1 parsnip, diced
150g mushrooms, diced
100g green beans, chopped
150g sweetcorn
Black pepper
½ tsp dried thyme
500ml vegetable stock
1tbsp soy sauce
4tbsp Bisto gravy granules
350g potatoes (I used new potatoes)
Salt
PC - 5 mins; high; QR
1. Heat the oil in a large pan (use an ovenproof one if you have one), and add the sausage chunks, onion and
garlic. Cook over a medium heat for several minutes, before adding the carrots, parsnip, mushrooms, green
beans and sweetcorn. Add plenty of black pepper, and continue to cook, stirring fairly often, for 5 more minutes.
2. Heat the oven to 190°C (Gas Mark 5 / 375°F).
3. Add the thyme, vegetable stock, soy sauce and Bisto granules to the vegetables, mix well, and bring to a
simmer. Cook for a couple more minutes while you slice the potatoes thinly - use a mandoline if you have one.
4. Remove the stew from the heat, stir well, and then add one layer of sliced potatoes, overlapping them slightly.
Season with salt and pepper, and dot about half of the margarine across the potatoes. Add the remaining
potatoes, and once again, season and dot with margarine.
5. Place in the oven and cook, uncovered, for one hour, or until the potatoes are tender