Best Vegetarian Pan Haggerty Recipes
VEGETARIAN PAN HAGGERTY
Pan Haggerty is a traditional home cooking British dish. It is one of those recipes where everybody's mother had a different version they make but the concept is the same. Which is making a little bit of meat go a long way by padding it out with cheaper root vegetables. I am trying to eat less meat so came up with this vegetarian version for the vegetarian food blog I run at weekendcarnivore.com . Serve with some good bread and this is a one pot meal.
Provided by Sarah_Jayne
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter with oil over a medium low heat in a pan that will be safe to go into an oven.
- Sauté 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.
Nutrition Facts : Calories 343.5, Fat 17.7, SaturatedFat 9.4, Cholesterol 41.3, Sodium 258.3, Carbohydrate 37.9, Fiber 6.1, Sugar 7.1, Protein 10.3
NORTHUMBERLAND PAN HAGGERTY - VEGETARIAN CHEESE AND POTATO BAKE
I grew up with this, as well as the meat version which is called Panackelty, (Recipe #423393). It is a cheap and cheerful supper dish, that would satisfy the hungriest of workers and families. Layers of potatoes are fried with onions and cheese for a delectable supper dish, and one of my all time favourites. Historical note: This is a traditional Northumberland supper dish which is said to have taken its name from the French 'Hachis', meaning to chop or slice. Traditionally Pan Haggerty is always served directly from the pan in which it is cooked.
Provided by French Tart
Categories Savory Pies
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Thinly slice the potatoes with a mandolin; also slice the onions and cheese as thinly as possible. Add the butter to a large frying pan and melt on low heat. When the butter is just melted, remove the pan from the heat and place alternating layers of potatoes, onions and cheese in the pan (reserving a little cheese for the topping), seasoning between each layer.
- Cover and cook gently for about half an hour until the potatoes and onions are cooked through. Add the remaining cheese on top, season and place under a pre-heated grill. Cook until the topping is golden brown and bubbling then serve straight from the pan.
- Serve with salad or steamed greens.
Nutrition Facts : Calories 466.1, Fat 12.9, SaturatedFat 8.1, Cholesterol 39.8, Sodium 260.2, Carbohydrate 71.8, Fiber 9.4, Sugar 6.2, Protein 17.7
NORTHUMBERLAND PAN HAGGERTY - VEGETARIAN CHEESE AND POTATO BAKE RECIPE - FOOD.COM
I grew up with this, as well as the meat version which is called Panackelty, (Recipe #423393). It is a cheap and cheerful supper dish, that would satisfy the hungriest of workers and families. Layers of potatoes are fried with onions and cheese for a delectable supper dish, and one of my all time favourites. Historical note: This is a traditional Northumberland supper dish which is said to have taken its name from the French 'Hachis', meaning to chop or slice. Traditionally Pan Haggerty is always served directly f
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- Thinly slice the potatoes with a mandolin; also slice the onions and cheese as thinly as possible. Add the butter to a large frying pan and melt on low heat. When the butter is just melted, remove the pan from the heat and place alternating layers of potatoes, onions and cheese in the pan (reserving a little cheese for the topping), seasoning between each layer.
- Cover and cook gently for about half an hour until the potatoes and onions are cooked through. Add the remaining cheese on top, season and place under a pre-heated grill. Cook until the topping is golden brown and bubbling then serve straight from the pan.
- Serve with salad or steamed greens.
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