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Veggie Shepherd's Pie
INGREDIENTS:
For the sweet potato mash:
•1.5kg sweet potatoes
•1 bunch spring onions, chopped
•150ml semi-skimmed milk
•3 tsp Dijon mustard
•Knob of butter
For the pie filling:
•3 tbsp olive oil
•10 whole button onions, peeled
•1 carrot, peeled and diced
•Sprig of thyme
• butternut squash, peeled and diced
•55g (2 oz) button mushrooms, quartered
•1 x 400g (14oz) can cannellini beans
•Pepper and salt to taste
•Half a large jar of passata
•150ml (5 fl oz) double cream
To finish:
•85g (3 oz) cheddar cheese
METHOD:
•For the mash: Peel and cut the potatoes into even sized chunks. Steam or cook in boiling water until tender, about 15 to 20 minutes. Put the spring onions and milk in a small saucepan and simmer very gently, covered, for about 5 minutes. Drain the potatoes and return them to the pan to dry out over a low heat. Roughly mash, then stir in the onions with their liquid, a knob of butter and the mustard.
•For the pie filling: Heat the olive oil, add the carrot, thyme, squash, mushrooms, beans, salt and pepper and passata and over a gentle heat cook until the vegetables start to soften. Take out the sprig of thyme, add the cream and stir through.
•To finish: Pre-heat oven to 190C. Spoon the mixture into a casserole dish, top with the mash and grate a layer of cheese on top. Heat in the oven for 20 minutes until the cheese has melted and formed a golden crust.
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Saturday 26 May 2012
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Wind direction: East
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