Serves 4
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  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Heat the oil in a large saucepan over a medium heat. Cook the onions for 4-5 minutes until softened. Add the carrots, parsnips and celery and some salt and pepper, then cover with a lid and cook gently fry for 10 minutes.
  2. Stir in the tomato purée and cook for one minute. Add the flour and cook, stirring, for two minutes longer.
  3. Add the stock, pearl barley and thyme and stir to mix well. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season to taste.
  4. Bring a large pan of salted water to the boil and cook the sliced potatoes for 1-2 minutes to soften slightly. Drain the potatoes over the sink using a colander and run under cold water so that they are cool enough to handle.
  5. Transfer the vegetable mixture to a large baking dish. Arrange the sliced potatoes over the top. Dot the butter over the top and season with salt and black pepper.
  6. Bake for 45-50 minutes, or until the potatoes are golden-brown and the filling is bubbling around the edges.

Nutrition Facts

Per Serving 416kcals, 9.9g fat (4g saturated), 76.7g carbs, 13.7g sugars, 8.7g protein, 14.6g fibre, 0.76g sodium