Potato, Carrot and Onion Casserole


  • 25gm low fat spread
  • 15ml vegetable oil
  • 1 tbsp brown sugar
  • 225gm carrots, thickly sliced
  • 225gm onions
  • 450gm potatoes, scrubbed
  • 100gm mushrooms
  • 1 tbsp plain flour
  • 300ml vegetable stock
  • 2 tsp tomato puree
  • 1 bay leaf


  1. Heat the spread and oil together in a large frying pan. 
  2. Add the carrots, onions, potatoes and sugar. 
  3. Cook, stirring over a high heat for 5 minutes until vegetables are brown
  4. Add mushrooms and cook for a further minute. 
  5. Stir in the flour, scraping any sediment from the bottom of the pan, then add stock, tomato puree, bay leaf and pepper to taste
  6. Transfer to a casserole dish then bake in the oven at 160/gas mark 3 for about an hour until the vegetables are tender, adding more liquid if required
  7. Remove the bay leaf, garnish with parsley and serve

Download the RECIPE to try it for yourself

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