Vegetarian Pan Haggerty

READY IN: 40mins


  • 1
    ounce butter
  • 1
    tablespoon vegetable oil
  • 7
    ounces onions, sliced in thin rings
  • 19
    ounces potatoes, peeled and sliced thinly
  • 10 12
    ounces carrots, peeled and sliced thinly
  • 2
    ounces butternut squash, peeled and sliced thinly
  • 1 12
    fluid ounces vegetarian chicken stock or 1 1/2 fluid ounces vegetable stock
  • 3 12
    ounces cheddar cheese, shredded


  • Melt the butter with oil over a medium low heat in a pan that will be safe to go into an oven.
  • Sauté the onions until cooked down and just starting to go golden.
  • Scoop out onions and set aside.
  • 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.
  • Add the stock to the pan and cook on a medium high heat and covered for 15 minutes.
  • Take the cover off, reduce the heat and cook uncovered for 10 minutes until most – but not all – of the liquid has reduced.
  • 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.
  • Serve.