Beany Vegetable Bake

Name: Beany Vegetable Bake
Prep time: 30 min
Cook time: 30 min
Yield: 2
Cuisine: British
Ingredients: 400g can vegetable soup; half a 410g can lentils, drained; 820g can jersey potatoes, drained; 420g can cut green beans, drained; 200g broad beans, fresh or frozen; large bunch fresh parsley, finely chopped; 2 tbsp semi-skimmed milk; large handful breadcrumbs

Serves: 2

Ready in: 15 to 30 mins

Ingredients
Method

Ingredients:

400g can vegetable soup
half a 410g can lentils, drained
820g can jersey potatoes, drained
420g can cut green beans, drained
200g broad beans, fresh or frozen
large bunch fresh parsley, finely chopped
2 tbsp semi-skimmed milk
large handful breadcrumbs

method:

Place the cut green beans, broad beans and soup into a flat ovenproof dish and mix together.
Mash the potatoes in a large bowl using the milk to soften and add the chopped parsley.
Spread the mashed potato over the top of the bean and soup mixture in the ovenproof dish.
Sprinkle some fresh breadcrumbs over the top of the potato and then place in a pre-heated oven for 10 minutes at 240C/475F/Gas 9. Serve when nicely browned on top.

Print Recipe www.cannedfood.co.uk