Ingredients

• 1 tbsp olive oil
• 2 onions
• finely chopped
• 4 carrots
• chopped
• ½ swede
• chopped
• 200g/7oz parsnips
• chopped
• 50g/1¾oz plain flour
• 750ml/1â…“ pint vegetable stock
• made from stock cube
• 4 tbsp pearl barley
• 3 sprigs thyme
• leaves only
• 900g/2lb potatoes
• sliced into 2mm slices
• 25g/1oz butter
• salt and black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Heat a large saucepan over a medium heat. Add the oil and
• once hot
• add the onion and a pinch of salt. Cook the onions for 4-5 minutes
• or until softened. Add the carrots
• swede and parsnip
• plus another pinch of salt. Place a lid on and gently fry for 10 minutes
• or until softened a little.
• Remove the lid
• sprinkle in the flour and stir around to coat the vegetables and soak up any cooking juices. Add the stock
• pearl barley and thyme and stir to mix well. Simmer for 15-20 minutes to thicken. Add salt and pepper to taste.
• Meanwhile
• heat a large pan of water and cook the sliced potato in boiling water for 1-2 minutes to soften slightly. Drain and then put them into cold water to cool them and make them easier to handle.
• Pour the vegetable mix into a large ovenproof dish about 21x29cm/8x12in. Arrange the potato slices over the top of the vegetables
• seasoning between layers with salt and pepper to taste and finishing with a neat layer of slices. Dot over the butter and finish with a pinch of salt and pepper. Place into the preheated oven and cook for 45-50 minutes
• or until the filling is bubbling and the potatoes are golden-brown on top.