The trick to making a healthy, hearty casserole is to include lots of vegetables. The slow cooking makes a rich and full-bodied sauce. This needs a long cooking time, so cook it on the weekend. It keeps well and tastes even better the next day. Double the quantities and freeze for another meal.
i found that it kept getting quite dry during cooking (i think my stove cooks very hot even on low) so i ended up using the entire 1L container of chicken stock...me and my 8 year old enjoyed this rather rich meal, served with mashed potato and we will make it again...i did notice that the parsnips completely disintegrated, again, maybe becasuse of how hot my stove cooks - 21 Jul 2010