Ingredients

Steps

• Preheat the oven to 200°C.
• Sauté chopped onions in hot oil for 5 minutes until soft.
• Add carrots, swede, and parsnip and fry covered for 10 minutes.
• Stir in flour to coat vegetables and absorb juices.
• Mix in stock, pearl barley, and thyme then simmer for 20 minutes.
• Parboil sliced potatoes for 2 minutes and drain in cold water.
• Transfer vegetable mix to a dish and layer potatoes on top.
• Season potato layers and dot with butter.
• Bake for 50 minutes until golden and bubbling.