350ml vegetable stock
750g essential Waitrose Potatoes, thinly sliced
1 tbsp essential Waitrose Vegetable Oil
2 essential Waitrose Leeks, sliced
400g can essential Waitrose Mixed Bean Salad, drained and rinsed
250g pack G’s Beetroot, drained and thinly sliced
1. Preheat the oven to 200ºC, gas mark 6. Bring the stock to a boil in a large pan, add the potatoes and cook for 5 minutes.
2. Meanwhile, heat the oil in a frying pan and fry the leeks for 5 minutes. Stir in the beans and season.
3. Place 1/3 of the potatoes in the base of an ovenproof serving dish, top with half the beetroot and then half the leek mixture. Repeat with the remaining ingredients. Finish with a layer of potatoes, pouring over the leftover stock. Bake for 25 minutes until golden and cooked through.
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