Shepardess Pie

Name: Shepardess Pie
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

14 ingredients

12 steps

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

Directions

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.
4

Add the squash and cook for a further 2 minutes, stirring frequently.
5

Add the stock and bring to the boil.
6

Cover, lower the heat and simmer for 10 minutes.
7

Add the beans, peas, peppers, courgettes and tomatoes and simmer for a further 5 minutes.
8

Mix the arrowroot with a little water and add along with the parsley.
9

Drain the sweet potato and mash.
10

Transfer the filling to a pie dish and top with the sweet potato mash.
11

Bake for 12-15 minutes until the sweet potato begins to brown.
12

Serve immediately with a green salad.