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Vegetarian Sheperd' s Pie
Serves 4
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
For the mash topping:700g/1lb 9oz floury potaotes, peeled and cut into chunks150ml/¼ pint milk85g/3 oz Wensleydale cheese, crumbledFor the vegetables1 tbsp vegetable oil1 onion, finely chopped1 clove of garlic, crushed1 stick of celery, chopped1 leek, halved and sliced1 carrot, diced420g can mixed beans, drained and rinsed400g can chopped tomatoes1 tsp dried mixed herbs1 tsp tomato puréesalt and freshly ground black pepper
Method
1.Preheat the oven to 180C/350F/Gas 4.2. Cook the potatoes in a pan of lightly salted boiling water until tender.3. Meanwhile heat the oil add the onion, garlic, celery, leek and carrot and fry gently for 10 minutes.4. Add the beans, tomatoes, herbs or chilli powder and tomato purée with 3 tbsp water. Season to taste and simmer for 5 minutes.5. When the potatoes are cooked drain and heat the milk to boiling point. Pour the milk over the potatoes and mash until smooth. Season to taste. Beat in half the cheese.6. Spoon the beans and tomato mixture into an ovenproof dish and top with the cheesy mash. Sprinkle over the remaining cheese.7. Cook for 20 minutes until the topping is golden brown.
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