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vegetables | delicious potato-topped mushroom and artichoke casserole

Serves 4

This is a beautiful casserole with some wonderful flavours which I adapted from a recipe in the Sainsbury's supermarket magazine. The addition of the artichoke gives it a subtle flavour and the slightly crystalline texture contrasts well against the juicy mushrooms. It's suitable for freezing or re-heating the next day too. And it works really well with dark leafy green vegetables to make a rich and hearty meal.

Wheat free, dairy free, nut free, meat free version...



  1. Heat the oil and margarine, add a little salt and cook the onions for 15 minutes.
  2. Add the celery and cook for another 5-10 minutes - 15 if possible.
  3. Add the mushrooms and cook until beginning to brown - then add the Marsala and thyme and cook, stirring occasionally, for a few minutes.
  4. Add the tomatoes, stir well and cook for a few minutes - then add the artichokes, bay leaves, water and stock and simmer for 20-30 minutes with lid on.
  5. Meanwhile, cook the potatoes until nearly ready (if you want to do this whilst cooking the mushroom mix, rinse them in cold water, drain and leave to cool - this will stop them cooking further and going mushy).
  6. Take the lid off the casserole pan and reduce the mixture by boiling on high heat for 10 minutes - then season to taste and put in an oven-proof dish.
  7. Cut the potatoes into chunky slices (cm) and layer on top. Smear with olive oil and sprinkle with some more thyme if you wish.
  8. Bake in the oven for 30-40 minutes, or until potatoes have turned a gorgeous golden brown colour.

Maybe serve with...

This is lovely with thinly sliced cabbage, sautéed in a little dairy free margarine. I rarely salt vegetable side dishes, but I do add salt and pepper to cabbage. Julienne carrots also work brilliantly, served with the cabbage to make a meal which is really bursting with fabulous vegetables!

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