savoury

Shepherdess Pie

• time: 60
• servings: 4

Ingredients

• 4 sweet potatoes
• 2 tsp olive oil
• 1 garlic clove
• 2 celery stalks
• 1 onion
• 350 g butternut squash
• 450 ml vegetable stock
• 410 g kidney beans
• 410 g black-eye peas
• 2 red peppers
• 2 courgettes
• 4 tomatoes
• 1 dessertspoon arrowroot powder
• 2 tbsp chopped fresh parsley

Cookware

• oven
• medium saucepan
• pie dish

Method

1. Preheat oven to 200°C.
2. Steam or boil sweet potatoes peeled and roughly chopped for 10 minutes to 15 minutes until completely tender.
3. Place 2 tablespoons of water in a medium saucepan with olive oil, garlic clove peeled and crushed, celery stalks trimmed and finely sliced, and onion peeled and finely sliced. Cook for 3 minutes. Add butternut squash peeled, deseeded, and chopped into bite-sized pieces, and cook for a further 2 minutes, stirring frequently. Add vegetable stock and bring to the boil. Cover, lower the heat and simmer for 10 minutes.
4. Add kidney beans drained and rinsed, black-eye peas drained and rinsed, red peppers deseeded and sliced, courgettes trimmed and sliced, and tomatoes sliced in half. Simmer for a further 5 minutes.
5. Mix arrowroot powder with a little water and add along with chopped fresh parsley.
6. Drain the sweet potatoes and mash. Transfer the filling to a pie dish and top with the sweet potato mash.
7. Bake for 12 minutes to 15 minutes until the sweet potato begins to brown. Serve immediately with a green salad.