A healthy vegetarian version of shepherd’s pie. This recipe is extremely versatile; add whatever sort of veg and beans you like. Vegetables never tasted so good!
Ready in 45 mins
Prep: 15 mins
Cook: 30 mins
1 onion, chopped
1 red or yellow pepper, chopped
2 tablespoons olive oil
2 carrots, grated
1 large courgette, grated
1 (400g) tin chopped tomatoes
1 tablespoon tomato purée
Generous pinch dried mixed herbs
1 (198g) tin sweetcorn
1 (400g) tin butter beans
800g (1 3/4 lb) mashed potatoes
150g (5 oz) grated Cheddar cheese (optional)
- In a large frying pan, sauté onion and pepper in olive oil over medium heat until onions are translucent, about 5 minutes. Stir in grated carrot and courgette, and cook a further 5 minutes. Add tinned tomatoes, purée, herbs, sweetcorn and butter beans and bring to the boil. Reduce heat to medium and simmer for 10 minutes.
- Place vegetable mixture into a casserole or baking dish. Top with mashed potatoes to cover, and then sprinkle with grated cheese if using.
- Put in the oven on 180 C / Gas mark 4 for around half an hour (until browned and bubbling at the sides)..
You can use the filling of this dish as a pasta sauce, or to fill tortilla wraps. It is also great for young babies; the whole dish can be mashed easily. It can be frozen before baking and just needs to be thrown in the oven directly from the freezer.