Vegetarian shepherd's pie

Description

This dish is good for lunches or suppers and you can add which ever pulses are your favourite.

Ingredients

For the mash topping
700g/1lb 9oz floury potaotes, peeled and cut into chunks
150ml/¼ pint milk
85g/3 oz Wensleydale cheese, crumbled
For the vegetables
1 tbsp vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
1 stick of celery, chopped
1 leek, halved and sliced
1 carrot, diced
420g/14¾oz can mixed beans, drained and rinsed
400g/14½oz can chopped tomatoes
1 tsp dried mixed herbs (or chilli powder)
1 tsp tomato purée
salt and freshly ground black pepper

This is a Grub Club recipe.

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Cook the potatoes in a pan of lightly salted boiling water until tender.
3. Meanwhile heat the oil in a pan, add the onion, garlic, celery, leek and carrot and fry gently for 10 minutes.
4. Add the beans, tomatoes, herbs or chilli powder and tomato purée with three tablespoons of water. Season, to taste, with salt and freshly ground black pepper and simmer for five minutes.
5. When the potatoes are cooked, drain them. Heat the milk to boiling point. Pour the milk over the potatoes and mash until smooth. Season to taste with salt and freshly ground black pepper. Beat in half of the cheese.
6. Spoon the beans and tomato mixture into an ovenproof dish and top with the cheesy mash. Sprinkle over the remaining cheese.
7. Cook for 20 minutes until the topping is golden-brown. Serve.

This recipe has been selected as a Grub Club recipe. It won't break the bank, it's easy to prepare and what's more, it's good for you. Find out more about Grub Club, an opportunity for groups of students to get together and cook.