Vegetarian Pan Haggerty

Pan Haggerty is a traditional home cooking British dish. It is one of those recipes where everybody's mother had a different version they make but the concept is the same. Which is making a little bit of meat go a long way by padding it out with cheaper root vegetables. I am trying to eat less meat so came up with this vegetarian version for the vegetarian food blog I run at weekendcarnivore.com . Serve with some good bread and this is a one pot meal.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

Directions

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 – but not all – 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.