1 large onion chopped
2 carrots chopped
1 leek chopped
2 sticks celery chopped
2 tbsp. tomato puree
1 tbsp vegan Worcestershire sauce
1/2 litre vegetable stock
1 tbsp cornflour
2 bay leaves
8 medium potatoes thinly sliced
400 g can borlotti beans
100 g peas
1 tbsp margarine
2 tbsp rapeseed oil
Salt and pepper
Heat the oven to 200º. Put the onions, leek, carrots and celery into a pan, with the oil and cook for 10 mins until soft.
Put the cornflour into a cup with 2 tbsp water and mix together, making sure there are no lumps.
Add the stock, cornflour mixture, peas, beans including their juices and a good grind of salt and pepper to the pan and cook for 15 mins.
Pour the mixture into an ovenproof dish, arrange the potatoes neatly over the top and dot with the margarine.
Bake for 45-50 mins, until bubbling and the potatoes are cooked through, when pierced with a knife, browned and crisp.