HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPan Haggerty (v)
Pan Haggerty (v)

Pan Haggerty (v)

with Courgette and Roasted Broccoli

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Hearty and warming, pan haggerty is a one-pot veggie recipe from Northumberland containing potatoes, onions and cheese. Traditionally baked in a casserole dish, we’ve done things a little differently by roasting everything together on a baking tray and adding broccoli, leeks and courgettes to the mix. Topped with grilled feta and served with a fresh pea shoot salad, this is a go-to for cosy nights in.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 unit(s)

Echalion Shallot

½ pot(s)

Dried Thyme

1 pack(s)

Broccoli Florets

1 unit(s)


2 block(s)

Mature Cheddar Cheese


1 unit(s)


1 pot(s)

Wholegrain Mustard


1 block(s)

Feta Cheese


1 bag(s)

Steve's Leaves Peashoots - DO NOT USE

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2494 kJ
Energy (kcal)596 kcal
Fat28.0 g
of which saturates15.0 g
Carbohydrate56 g
of which sugars13.0 g
Protein30 g
Salt2.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 1cm chunks (no need to peel) and pop onto a baking tray. Halve, peel and thinly slice the shallot into half moons and add to the potato. Drizzle with oil, a good pinch of salt and the dried thyme. Toss and then roast on the top shelf of your oven until crispy, 25-30 mins. Turn halfway through to make sure they cook and brown evenly.


Cut the broccoli into florets (small trees) and place on a baking tray. Drizzle over some oil, a pinch of salt and a good grind of black pepper. Pop on the middle shelf of your oven and roast until charred and crispy at the edges, 12-15 mins.


Meanwhile, remove the root and dark green top from the leek, halve lengthways and slice into 1cm thick half moons. Grate the cheddar cheese. Remove the top and bottom from the courgette. Halve lengthways and slice into ½ cm wide half moons. Place a frying pan on high heat (no oil). When the pan is hot, add the courgette and cook for 5-7 mins. Turn every now and then. TIP: You want the courgette to brown but not burn.


Add a splash of oil to the pan and add the leek. Cook until soft, 3-5 mins. Remove from the heat and stir in half the wholegrain mustard. It's now time to assemble the pan haggerty!


When the potato and broccoli are cooked remove from the oven and turn your grill to high. Top the potato with the leek and courgette mixture. Next, add the broccoli and then crumble over the feta cheese. Finally, sprinkle over the cheddar cheese and pop it under your grill until the cheese is golden and bubbling, 3 mins.


Whilst the pan haggerty is under your grill, mix the remaining wholegrain mustard with the olive oil (amount specified in the ingredient list) in a large bowl, add the pea shoots and toss to coat in the dressing. Spoon the pan haggerty onto plates and serve the mustard dressed pea shoots on the side. Enjoy!