Vegetable Layer Bake

Vegetable Layer Bake (serves 6)

Thinly sliced potatoes (2 large)

2 onions (sliced)

4 cloves garlic (crushed)

4 mushrooms (sliced)

1 400g tin butter beans (rinsed)

100g frozen sweetcorn

100g brown lentils

Enough gluten free vegetable stock to cover

A knob of butter

Mixed herbs

Black pepper

Preheat the oven to Gas 3

Prepare all the vegetables.

Layer up the ingredients in a large casserole in this order:

1/3 of the potatoes

½ of the onion

½ the mushrooms

½ tin butter beans

½ the sweetcorn

½ the lentils

Mixed herbs and black pepper

Repeat, and finish with a final layer of potato.

Add enough stock to cover, pop on a lid and place in a preheated oven (gas 3 ) for 1 hour.

Take off lid and bake for a further ½ hr.

*You can make this dish vegan by leaving out the butter*