Pan Veggity

Pan Haggerty is a classic north of England dish, a rich layered potato, onion and cheese gratin style dish that is cooked on the top of the stove rather than in the oven. The potatoes and onion absorb the stock and become wonderfully rich and tasty. It is amazing how such simple ingredients come together to make a great dish. This version of the dish came about following a glut of veggies from my mum and dad's allotment. It has a variety of root vegetables and some runner beans which all help towards your 5 a day. It is great sprinkled with some cheese, particularly a strong cheddar or goats cheese or, for any meat eaters, crispy bacon but to be honest I mostly make it vegan and dairy free to fully appreciate all the different vegetable tastes. This can be the main attraction in a meal or used as an all in one side dish. 

Pan Veggity (Serves 2 or 4 as a side)

Can be vegan, vegetarian, gluten free, dairy free, meat option
Ingredients
1 Large potato
1 Sweet potato/yam
2 Carrots or 1 carrot and 1 parsnip
1-2 Onions
4-6 Runner beans
1-2tbs Oil
Good quality vegetable stock around 400ml/14floz/1.5cups
Optional toppings: A handful of grated cheese or 1 tbs chopped fresh parsely or crispy bacon (optional)


Method

•  Peel and thinly slice all the root vegetables and onions. Wash and destring the runner beans and slice into small chunks.
• In a pot with a lid, (I use a pot with a diameter of around 8" or 20cm) add the oil and begin assembling the dish by layering up the vegetables. I like to start with a layer of potatoes, put the beans close to the bottom so they are well cooked and add a layer of onion at least every other layer.
• Once you have layered up all the vegetables pour in the vegetable stock until it reaches approximately 3/4 of the way up the vegetables. Replace the lid and cook on a medium heat for at least 15-20 minutes once stock has started to boil until the vegetable are tender. 
• Check that the vegetables are cooked through using a sharp knife. Once the dish is cooked through add any of your prefered toppings and cook with the lid off until the cheese has melted or bacon has warmed through and most of the stock has been absorbed. 
• The dish can be popped under the broiler or grill if you prefer the cheese browned. Serve warm.