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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Left over potatoes from the night before. Open a few tins , add vegetables, and you have a simple meal that most children will like. Ingredients:
3 tablespoons oil |
1 onion |
1 green pepper |
2 carrots |
125 g frozen green beans |
1 (400 g) can vegetarian baked beans |
1 (200 g) can sweet corn (undrained) |
1 tablespoon tomato puree |
cheese, see note |
450 g potatoes, par boiled and sliced |
2 tablespoons melted butter |
paprika |
Directions:
1. Grate or cube the cheese to suit your taste.
2. Gently fry onion, pepper and carrot in oil until softened.
3. Add green beans, baked beans, sweet corn, and tomato puree.
4. Bring to the boil, and simmer five minutes.
5. Transfer to a baking dish and scatter with cheese.
6. Cover with sliced potatoes, brush with butter, and sprinkle with paprika.
7. Bake 180C 30-40 minutes until potatoes are cooked.
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