Chop up the first four ingredients and sauté (I use a little white wine). Quantities according to personal taste! You can add chopped mushrooms at this stage as well if you wish. Stir in gently.
Peel and thinly slice a largish potato. Put the slices on the bottom of an oven-proof dish.
Pour the bean/pea mixture over the potato slices. Sprinkle some wholewheat breadcrumbs over the top.
Bake at about 180° F until potato slices are tender. Serve with a green salad.
If you like lentils, you can add a cup of these (pre-soaked overnight) to the bean/pea mixture before pouring over the potatoes.Servings: 1 large or 2 small servings