A great way to use a variety of different vegetables.
750g mashing potatoes, peeled and chopped
¼ cup milk
3 Tbsp canola oil
white pepper, to taste
2 onions, peeled and chopped
2 cloves garlic, crushed
2 Tbsp wholemeal flour
2 cups water
2 carrots, chopped
1 courgette, grated
2 celery stalks, chopped
2 tomatoes, skinned and diced
2 kūmara, peeled and chopped
4 silverbeet leaves, chopped
2 Tbsp chopped parsley
1 tsp paprika
3 Tbsp grated Edam cheese
Place potatoes in a saucepan, cover with cold water and add a lid.
Bring to the boil, reduce heat and simmer until potatoes are soft when pierced with a knife.
Drain, return to the heat and heat through to dry any moisture.
Mash potato and add milk, ⅔ of the oil and white pepper to taste.
Heat remaining ⅓ of the oil in a large saucepan.
Add onions and cook for 3-4 minutes. Add garlic and stir until golden brown.
Remove from heat, add wholemeal flour and mix through, then add water and stir well.
Add carrots, courgette, celery stalks, tomatoes, kūmara, sliverbeet, parsley and paprika.
Cover and bring to the boil, reduce heat and simmer for 10-15 minutes.
Spray a baking dish with a little canola oil and add vegetables.
Spoon mashed potatoes onto vegetables, then use a spatula to smooth top. Sprinkle with grated Edam cheese.
Return to oven and bake for a further 15 minutes or until steaming hot.
Sprinkle with chopped parsley and serve.