Denise says:

This is a real winter warming vegetarian supper that will freeze well or can be made in advance. It makes a pleasant change to Cottage/Shepherds Pie and works well if doubled for a large party gathering.

I have used tinned beans for their convenience. However most supermarkets do stock a wide range of beans. I have list below a few handy tips when using dried pulses.

1)Sort through the beans and pick out any small pebbles and withered beans before soaking.
2)Cover and cook the beans with cold water and remove any that float. Rinse several times until the water runs clear.
3)Not all beans need to be soaked before cooking. Lentils and split peas are the exception. Small beans can soak for as little as 4 hours but 8 hours is always best. If you are in a hurry, you can speed up the process by boiling them for 1 minute, covering the pot and letting them stand for an hour. Drain the beans and proceed with the recipe.

Will freeze
Parev
Can be made in advance

Preparation Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Serves: 10

Ingredients:

For the Vegetable Mix
400g (14 oz) Tin Red kidney beans, rinsed and drained
400g (14 oz) Tin Cannellini beans, rinsed and drained
300g (175g) Tin Borlotti beans, rinsed and drained
1 red onion – roughly chopped
4 garlic cloves- peeled and finely chopped
2 tablespoons olive oil – for frying
1 red chilli – finely chopped – optional
2 teaspoons – dried cumin
½ teaspoon – mild paprika
450g (1lb) carrots –Peeled and roughly chopped
450g (1lb) swede – Peeled and roughly chopped
2 x 400g (14 oz) tin chopped tomatoes
Handful of fresh coriander – roughly chopped
Salt and freshly ground black pepper – to taste

For Mashed Potatoes
900g (2lb) Potatoes – preferable King Edward’s
55g (2 oz) Unsalted butter or margarine for a parev option
Salt and freshly ground black pepper – to taste

To Serve
Mixed Green Vegetables/Green salad

Method

1)Heat the oil in a large saucepan and sauté the onion, garlic, chilli, cumin and paprika for 2 minutes.
2)Stir in the beans, carrots, swede, tomatoes and 150ml (1/4 pint) water or enough water to just cover the vegetables. Bring to the boil and simmer for 30 minutes or until the vegetables are soft. Add a little extra water if necessary.
3)Pre-heat the oven to 200ºC/400ºC/ Gas mark 6.
4)Boil the potatoes until soft. Drain and mash with butter or margarine and season well.
5)Add the chopped coriander to the vegetable mixture. Pipe or fork the mashed potatoes on top.
6)Cook in the pre-heated oven for 30 minutes or until golden brown.

To Serve the Stylish Way: Serve on a warmed plate with a green salad or a selection of green vegetables.
Tagged in: Family Cooking, Parev, Vegetables, Vegetarian