03 January 2013,20:44 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
1 hour

Preparation Method :

  • Preheat the oven. Grease a 20-cm/8-inch round baking dish with butter.
  • Bring a large saucepan of lightly salted water to the boil, add the potatoes and cook for 5 minutes.
  • Drain and cover with a clean tea towel to absorb the steam.
  • Melt half the butter with oil in a large frying pan and cook the garlic, oregano and leek for 3-4 minutes.
  • Remove with a slotted spoon and transfer to a plate.
  • Add the remaining oil to the frying pan and cook the parsnips, carrots and celeriac for 10 minutes until soft and cooked through.
  • Season to taste with salt and pepper and cook for a further minutes. Stir in the leek mixture.
  • Arrange half the potato slices in the bottom of the prepared dish, top with half the vegetable mixture and then sprinkle over half the cheese.
  • Cover with the remaining vegetable mixture and cheese and top with the remaining potato slices.
  • Dot with the remaining butter and bake in the preheated oven for 40 minutes until golden and crisp.
  • Five minutes before serving, poach the eggs. 


  • 15 grams butter, plus extra for greasing
  • 500 grams potatoes, thinly sliced
  • 2 tablespoon cooking oil
  • 1 garlic clove, crushed
  • 1 teaspoon fresh oregano leaves
  • ½ large leek, shredded
  • 1 parsnips, peeled and grated
  • 2 carrots, peeled and grated
  • ½ head celeriac, peeled and grated
  • 100 grams feta cheese, crumbled
  • 2 eggs
  • Salt and pepper

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