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vegetarian shepherds pie
This is a very tasty and economical version of an old favourite, you could add or change some of the vegetables to suit what you have available or in season.
4 medium (700g) mashing or general purpose potatoes, peeled and cut into chunks.
½ cup milk
½ cup grated tasty cheese
1 Tbsp oil
1 onion, finely chopped
1 clove of garlic, crushed
1 stick of celery, chopped
1 leek, halved and sliced
1 carrot, diced
1 cup cauliflower florets
420g can mild chilli beans
¼ tsp dried mixed herbs or cumin seeds
freshly ground black pepper
Cook the potatoes in boiling water for 15 minutes or until tender, drain. Pour the milk over the potatoes and mash until smooth. Stir in half the cheese. Season to taste. Meanwhile heat the oil, add the onion, garlic, celery, leek, carrot and cauliflower. Saute 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. Spoon the beans and vegetable mixture into an ovenproof dish and top with the cheesy mash. Sprinkle over the remaining cheese. Bake at 180°C for 20 minutes until the topping is golden brown. Serves 4.
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