seabreeze
Oct 18, 2006, 18:16
Shepherdess Pie
Serves 4
4 large potatoes / 4 sweet potatoes
1 garlic clove
1 onion, chopped
1 butternut squash, peeled and chopped
450ml vegetable stock
1 can kidney beans
1 can black eyed beans
2 peppers, chopped
2 tbsp parsley
1 Preheat oven to 180
2 Boil potatoes
3 Place 2 tbsp water into a saucepan with garlic and onion and cook for 3 minutes.
4 Add squash and cook for 2 minutes, stirring frequently.
5 Add stock and bring to the boil. Cover and simmer for 10 minutes.
6 Add the beans and peppers and simmer for 5 minutes
7 Add parsley
8 Transfer to over-proof dish and top with mashed potatoes. Cook for 15 minutes.
Serves 4
4 large potatoes / 4 sweet potatoes
1 garlic clove
1 onion, chopped
1 butternut squash, peeled and chopped
450ml vegetable stock
1 can kidney beans
1 can black eyed beans
2 peppers, chopped
2 tbsp parsley
1 Preheat oven to 180
2 Boil potatoes
3 Place 2 tbsp water into a saucepan with garlic and onion and cook for 3 minutes.
4 Add squash and cook for 2 minutes, stirring frequently.
5 Add stock and bring to the boil. Cover and simmer for 10 minutes.
6 Add the beans and peppers and simmer for 5 minutes
7 Add parsley
8 Transfer to over-proof dish and top with mashed potatoes. Cook for 15 minutes.