2 tablespoons vegetable oil
2 potatoes, peeled and cubed
2 medium carrots, finely chopped
1 medium onion, finely chopped
4 stalks celery, finely chopped
2 teaspoons dried minced onion
2 teaspoons dried oregano
1/4 cup raisins
3 tablespoons butter
1 cup beer
salt and pepper to taste
3 tablespoons white sugar
1 1/2 cups fresh bread crumbs
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. Saute potatoes for about 5 minutes until golden brown. Remove from skillet and set aside.
Heat remaining oil in a medium saucepan over medium heat. Stir in carrots and onion. Cover, reduce heat to low, and cook, stirring until carrots are tender but crisp, about 10 minutes.
Add celery, carrots, onion and oregano. Stir lightly and cook for 3 minutes. Add raisins, 1 cup potato, and saute until golden, about 3 minutes.
Add butter and beer, mix well. Pour over vegetables and coat well.
Spread 1/2 cup vegetable mixture evenly over the bottom of a 9x9 inch casserole dish. Top with cheese mixture and top with bread crumbs. Drizzle off any remaining drippings.
Bake uncovered at 350 degrees F (175 degrees C) for 30 minutes. Remove from oven roasting for 10 minutes. Remove shish kebab from oven and brush it all over potato, as well as under vegetables. Cover and let stand about 5 minutes before cutting into large pieces.