Shepardess Pie

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• 4 sweet potatoes, peeled and roughly chopped
• 2 teaspoons olive oil
• 1 garlic clove, peeled and crushed
• 2 celery ribs, trimmed and finely sliced
• 1 onion, peeled and finely sliced
• 350 g butternut squash, peeled, deseeded and chopped into bite-sized pieces
• 450 ml roasted vegetable stock
• 410 g can kidney beans, drained and rinsed
• 410 g can black-eyed peas, drained and rinsed
• 2 red peppers, deseeded and sliced
• 2 courgettes, trimmed and sliced
• 4 tomatoes, sliced in half
• 1 dessertspoonful arrowroot
• 2 tablespoons chopped fresh parsley

Recipe

• 1 preheat the oven to 200c/gas mark 6.
• 2 steam or boil the sweet potatoes for 10-15 minutes until completely tender.
• 3 place 2 tablespoons of water in a medium-sized saucepan with the oil, garlic, celery and onion and cook for 3 minutes. add the squash and cook for a further 2 minutes, stirring frequently. add the stock and bring to the boil. cover, lower the heat and simmer for 10 minutes.
• 4 add the beans, peas, peppers, courgettes and tomatoes and simmer for a further 5 minutes.
• 5 mix the arrowroot with a little water and add along with the parsley.
• 6 drain the sweet potato and mash.
• 7 transfer the filling to a pie dish and top with the sweet potato mash.
• 8 bake for 12-15 minutes until the sweet potato begins to brown. serve immediately with a green salad.