>> servings: 4
>> time: 1 hour

Preheat #oven{} to 200°C.

Steam or boil @sweet potatoes{4} peeled and roughly chopped for ~{10%minutes} to ~{15%minutes} until completely tender.

Place 2 tablespoons of water in a #medium saucepan{} with @olive oil{2%tsp}, @garlic clove{1} peeled and crushed, @celery stalks{2} trimmed and finely sliced, and @onion{1} peeled and finely sliced. Cook for ~{3%minutes}. Add @butternut squash{350%g} peeled, deseeded, and chopped into bite-sized pieces, and cook for a further ~{2%minutes}, stirring frequently. Add @vegetable stock{450%ml} and bring to the boil. Cover, lower the heat and simmer for ~{10%minutes}.

Add @kidney beans{410%g} drained and rinsed, @black-eye peas{410%g} drained and rinsed, @red peppers{2} deseeded and sliced, @courgettes{2} trimmed and sliced, and @tomatoes{4} sliced in half. Simmer for a further ~{5%minutes}.

Mix @arrowroot powder{1%dessertspoon} with a little water and add along with @chopped fresh parsley{2%tbsp}.

Drain the sweet potatoes and mash. Transfer the filling to a #pie dish{} and top with the sweet potato mash.

Bake for ~{12%minutes} to ~{15%minutes} until the sweet potato begins to brown. Serve immediately with a green salad.