INGREDIENTS to serve 2 people :-
|
1 |
dessertspoon |
olive oil |
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|
1 |
large |
onion - finely chopped |
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|
2 |
cloves |
garlic - crushed |
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|
225 |
g |
8 |
oz |
sweet potato |
||
|
225 |
g |
8 |
oz |
carrot |
||
|
225 |
g |
8 |
oz |
swede |
||
|
2 |
rashers |
streaky bacon |
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|
225 |
g |
8 |
oz |
Brussel sprouts |
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|
1 |
knob |
butter |
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|
450 |
g |
1 |
lb |
mashed potato |
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METHOD :-
Add the oil to a saucepan and fry half the chopped onion with all the garlic until just soft.
Peel and coarsely grate the sweet potato, carrot, and swede, then add to the fried onions.
Cover with a lid and simmer gently for 5 - 6 minutes until just soft, then season to taste.
Meanwhile, finely shred the streaky bacon and the Brussel sprouts.
Gently dry fry the shredded bacon until crispy, add the remaining chopped onions, the shredded sprouts, and the butter, then stir constantly until soft.
Remove from the heat and season lightly.
Lightly grease an ovenproof dish, and fill with even layers of first the grated vegetable mix, then the shredded bacon & sprouts mix, and lastly top with the mashed potato.
Brown under the grill and serve immediately.