Ingredients

 1 small onion

1 small carrot

half a courgette

1 small potato

1 tablespoon tinned tomatoes

2.5ml spoon mixed herbs

2.5ml spoon paprika

1x 15ml spoon plain flour

1x 15ml spoon oil

150ml vegetable stock

1x 10ml spoon tomato puree.

Topping

50g wholemeal flour

50g porridge oats

50g grated cheese

25g margarine

Set the oven to 180oC Gas mark 4. Make up vegetable stock.

Thinly slice the onion, wash peel and slice the carrot. Wash and slice the courgette.

Wash peel and dice the potato.

Heat the oil in a large pan and cook the onion gently for 2-3 minutes.

Add the flour and paprika and cook for 1 minute.

Remove from the heat and gradually stir in the vegetable stock and the tomato puree.

Bring to the boil stirring all the time add the potatoes, courgettes, tomatoes and carrots.

Simmer for half an hour. Add mixed herbs and pour into casserole dish.

Rub margarine into flour. Stir in the cheese and the porridge oats and sprinkle on top of casserole.

Cook in the oven for 20-25 minutes until the topping is crisp and golden brown.