Vegetarian shepherd’s pie

A very tasty, economical version of an old favourite. Add or change some of the vegetables to suit what you have in the cupboard or what's in season.

 

Cooking directions

Mashed potato topping:

• Cook the potatoes in boiling water for 15 minutes or until tender, and drain.
• Or cook in the microwave: cut potatoes into small chunks, add 4 tablespoons water and potatoes to microwave-proof dish. Cook for 8 to 10 minutes or until tender, shake halfway through cooking, stand for 5 minutes and drain.
• Pour the milk over cooked potatoes and mash until smooth.
• Stir in half the cheese.
• Season with black pepper.

Filling:

• While the potatoes are cooking, heat oil in non-stick pan.
• Add the onion, garlic, celery, leek, carrot and cauliflower.
• Cook gently for 10 minutes. If the pan dries out too much, add a little water rather than more oil.
• Add the chilli beans and herbs.

Bake:

• Spoon the bean and vegetable mixture into an ovenproof dish.
• Top with the mashed potato.
• Sprinkle over the remaining grated cheese.
• Bake at 180°C for 20 minutes until the topping is golden brown.

Thanks to vegetables.co.nz for this recipe.

Ingredients

4 potatoes, peeled and cut into chunks

1/2 cup low-fat milk

1/2 cup grated cheese

1 tablespoon vegetable oil

1 onion, chopped

1 clove garlic, crushed

1 stick celery, chopped

1 leek, sliced

1 carrot, diced

1 cup cauliflower, chopped

1 can mild chilli beans (420 gram can)

1/4 teaspoon dried mixed herbs, or cumin seeds

2 pinches ground black pepper