| Vegetarian shepherd's pie |
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Preparation time: 20 minutes
Cooking time: 20 minutes 700g (1lb 9oz) floury potatoes such as King Edwards, peeled and cut into chunks 1 tbsp vegetable oil 1 onion, finely chopped 1 clove of garlic, crushed 1 stick of celery, chopped 1 leek, halved and sliced 1 carrot, diced 420g can of mixed bean salad, rinsed and drained 400g can of chopped tomatoes 1 tsp dried mixed herbs 1 tbsp tomato purée Salt and freshly ground pepper 150ml (1⁄4pt) milk 75g (3oz) Wensleydale cheese, crumbled Cook the potatoes in a pan of lightly salted boiling water for 20 minutes or until tender. Meanwhile, heat the oil, add the onion, garlic, celery, leek and carrot and fry gently for 10 minutes. Add the bean salad, tomatoes, herbs (or a little chilli powder for a spicy version) and tomato purée with 3 tbsp water. Season to taste and simmer for 5 minutes. Preheat oven to 200°C/400°F/Gas Mark 6. When the potatoes are cooked, drain them 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. Spoon the bean and tomato mixture into an ovenproof dish and top with the cheesy mash. Sprinkle over the remaining cheese. Cook for 20 minutes or until the topping is golden brown. Serves 4 |
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