Heat 10ml vegetable oil in a large pan and cook the onion for five minutes or until soft, then add the garlic and cook for a further 2-3 minutes.
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Step 2
Add the MAGGI Rich & Rustic, red lentils, vegetable bouillon and rosemary. Simmer for 10 minutes then blitz the sauce with a food processor.
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Step 3
Return the pan to the stove, add the carrots and swede and cook for 10 minutes before adding the potato, celery and leek.
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Step 4
Keep the pan on the heat until all the vegetables are cooked. Stir in the drained butter beans and few dashes of hot sauce, if desired also letting down with a little water if needed.
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Step 5
Blanch the sliced baking potatoes in a separate pan of boiling water for 3 minutes, or until just softened.
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Step 6
Transfer the vegetable mix to an oven proof dish then layer the blanched potatoes, ensuring they overlap and fully cover the surface of the hot pot.
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Step 7
Brush with the remaining vegetable oil and bake for 30 to 40 minutes in an oven pre-heated oven to 190°C/ 375°F/ Gas Mark 5.
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Step 8
Tip: Haricot beans are a great substitute if you don’t like butter beans. Serve this dish with roasted parsnips and curly kale.