Vegetarian Shepherd's Pie

Recipe by HELEN PEAGRAM
READY IN:
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Wash the beans and rice in plenty of cold water. Combine about 4 cups of water with beans and rice and cook for 5o minutes or until the beans are soft. Drain, reserving the stock for later.
  • Heat oil in a skillet. Fry the onions for 3 minutes.
  • Add the carrots and cook covered for 5 minutes.
  • Add the cooked beans and rice. Stir well and let saute for a few minutes, ensuring that the mixture does not burn.
  • Combine the soy sauce, tomato paste, herbs and stock.
  • Mix well and pour into the skillet. Bring to a boil, reduce heat to very low, partially cover and simmer gently for 30 minutes, stirring frequently to prevent it burning. Add more stock if necessary.
  • Transfer into a casserole. Top the cooked vegetables with mashed potatoes.
  • Bake in a preheated oven at 350F for 40 minutes, or until the potatoes are browned.
  • Serve with vegetables or a green salad.
Advertisement