Spicy Potato and Vegetable Casserole

Number of Portions
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- 1.7 kg potatoes, cut into cubes
- 5 tbsp oil
- 2 onions, chopped
- 560 grams mushrooms, quatered
- 2 red peppers, diced
- 495 grams tin sweetcorn, drained
- 2 tsp Oregano
- 1 tsp Chilli Powder
- 2 tsp Garlic Powder
- 2 tbsp tomato puree
- 60 grams butter
- 5 tbsp flour
- 750 ml milk
- 250 grams cheddar cheese, grated
- Sea Salt to taste


Pre-heat the oven to 180°C, 350°F, Gas Mark 4.

Cook the potatoes in boiling, salted water until just tender. Drain.

Heat the oil in a frying pan and fry the onions for 2-3 minutes. Add the mushrooms, peppers and sweetcorns and cook for 2-3 minutes until tender. Stir in Schwartz for Chef Herbs, Spices and tomato purée.

Meanwhile, melt the butter in a small pan, add the flour and cook for 1 minute. Gradually add the milk, stirring. Bring to the boil, stirring constantly until thickened.

Add half of the cheese. Mix together the potatoes, vegetables and sauce and transfer to a casserole dish. Top with remaining cheese and bake for 30 minutes.

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