Veg Pan Hagety PDF Print E-mail
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Written by John Keife   
Sunday, 20 November 2011 18:28

Although not a Cajun dish, this recipe comes from our good friends in England and their spirit and joire de vivre certainly fits into the our Cajun culture!  Enjoy.

Created by:  Dave & Judi W.


Dave & Judi


  • 1/8 cup of olive oil
  • 4 large potatoes peeled and sliced
  • 3 carrots peeled and thinly sliced
  • 1 small turnip, thinly sliced
  • 1 large onion, chopped
  • 1 large leek, chopped
  • 1 small red or yellow bell pepper, chopped
  • 2 stalks celery, chopped
  • 1 tomato, chopped
  • 6 mushrooms, sliced
  • 1 small can Italian-syle (garlic & oregano) stewed or chopped tomatoes
  • salt
  • black pepper
  • herbs Provencal
  • 8 ounces vegetable or chicken stock
  • 1 TBS flour
  • Worcester Sauce
  • Approximately 2-3 #corned beef roast
  • 1/2 cup grated Romano Cheese


  1. Into a large soup pan, fry potatoes in oil and set aside
  2. Slowly sear other vegetable one-by-one and set aside
  3. Return and layer 1/3 of potatoes, then carrots, turnip, leaks, etc and top with 1/3 of potatoes
  4. Sprinkle salt, black pepper, herbs Provencal, and Worcester Sauce over veggies
  5. Place roast over top of vegetable mixure
  6. Into a separate pan heat stock to a simmer then slowly whisk in flour
  7. Add thickened stock mixture to vegetables; bring to a boil, then lower to a simmer for about 2 hours (until roast is fork tender
  8. Remove roast from pot and allow to stand 15 minutes and slice
  9. Serve veggies into individual dishes with roast slices on top and sprinkle with Romano Cheese

Serves 4

Last Updated on Sunday, 20 November 2011 21:49