2 large white potatoes, sliced thinly and par boiled for 4 minutes
50g panko breadcrumbs
2 tbsp chopped nuts
1 tsp oregano
Instructions
Preheat oven to 180°C/350°F/gas mark 4.
In a large pan, slowly sauté the leek, onion and garlic until translucent. Add the cornflour, stirring to make sure the mixture does not stick or burn.
Once coated, add white wine and vegetable stock and cook for 10 minutes.
Add mixed mushrooms, sage and borlotti beans. Cook for a further 5 minutes then add cream cheese and cream. Cook for another 5–10 minutes until mixture begins to thicken.
Add Henderson's relish to taste.
Place mixture into greased dish. Layer potatoes on top, then sprinkle breadcrumbs, nuts and oregano on the top.
Place in the middle of the preheated oven and bake until potatoes are browned.
