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Vegetarian Shepherds Pie


• 1 x 15ml (1 tblspn) vegetable oil
• 1 Finely chopped onion
• 1 Crushed clove of garlic
• 1 Chopped stick of celery
• 1 Halved and sliced leek
• 1 Diced carrot
• 1 x 420g can mixed bean salad, drained and rinsed
• 1 x 400g can chopped tomatoes
• 1 x 5ml spn (1 tspn) dried mixed herbs
• 1 x 15ml spn (1 tblspn) tomato puree
• salt
• freshly ground black pepper
• 700g (1lb 9oz) floury potatoes, peeled and cut into chunks
• 150 ml (1/4pt) milk
• 75g (2 3/4oz) wensleydale cheese, crumbled

Preparation Time: 20 mins
Cooking Time: 20 mins
Serves: 4

Tip: Add chilli powder for a spicy version.


Vegetarian Shepherds Pie


1. Cook the potatoes in a pan of lightly salted boiling water for 20 minutes or until tender.

2. Meanwhile heat the oil, add the onion, garlic, celery, leek and carrot and fry gently for 10 minutes.

3. Add the bean salad, tomatoes, herbs or chilli-powder and tomato puree with 3 x 15ml spn (3 tblspn) water. Season to taste and simmer for 5 minutes.

4. When the potatoes are cooked drain them and heat the milk to boiling point. Pour the milk over the potatoes and mash until smooth. Season to taste. Beat in half the cheese.

5. Spoon the beans and tomato mixture into an ovenproof dish and top with the cheesy mash. Sprinkle over the remaining cheese.

6. Cook for 20 minutes until the topping is golden brown.


With Kind Permission British Potato Council.


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