|Sat fat 4g|
For this recipe you need a 25cm non-stick frying pan or a little larger.
2 medium-sized smooth potatoes (such as Desirée), peeled and thinly sliced (equates to 300g)
1 tablespoon olive oil
Knob of butter
100g chestnut mushrooms, sliced
5 medium eggs
4 teaspoons milk
2 tablespoons freshly chopped parsley
Why not make your own Saturday night takeaway, with this potato version of a Chinese classic, packed with nutrients?
Adding the beef into the Lyonnaise makes this dish so simple to make, plus it saves on the washing up!
A tasty and nutritious vegetable pie that could still be made during times of rationing and food shortages. Named after Lord Woolton, who helped to make the recipe popular when he became Minister of Food in 1940.
Simple and fresh ingredients, serve warm with a fresh leaf salad any time of the year.