Vegetarian Pan Haggerty - cooking recipe

Ingredients

1 ounce butter
1 tablespoon vegetable oil
7 ounces onions, sliced in thin rings
19 ounces potatoes, peeled and sliced thinly
10 1/2 ounces carrots, peeled and sliced thinly
2 ounces butternut squash, peeled and sliced thinly
1 1/2 fluid ounces vegetarian chicken stock or 1 1/2 fluid ounces vegetable stock
3 1/2 ounces cheddar cheese, shredded

Preparation

Melt the butter with oil over a medium low heat in a pan that will be safe to go into an oven.
Saute the onions until cooked down and just starting to go golden.
Scoop out onions and set aside.
In the same pan, layer up the vegetable slices with potatoes, reserved onions, carrots and squash. Repeat the layers making sure to end with a potato layer on top.
Add the stock to the pan and cook on a medium high heat and covered for 15 minutes.
Take the cover off, reduce the heat and cook uncovered for 10 minutes until most - but not all - of the liquid has reduced.
Sprinkle the cheese over the top and put until a pre-heated grill for a few minutes until it is melted and started to go golden brown.
Serve.