Method
Prep:15min  ›  Cook:30min  ›  Ready in:45min 

1. In a large frying pan, sauté onion and pepper (I like to use half a red one and half a yellow one) in olive oil over medium heat until onions are translucent, about 5 minutes. Stir in grated carrot and courgette, and cook a further 5 minutes. Add tinned tomatoes, purée, herbs, sweetcorn and butter beans and bring to the boil. Reduce heat to medium and simmer for 10 minutes.
2. Place vegetable mixture into a casserole or baking dish. Top with mashed potatoes to cover, and then sprinkle with grated cheese if using.
3. Bung in the oven on 180 C / Gas mark 4 for around half an hour (until browned and bubbling at the sides). Serve on its own or with sausages.

Note:

You can use the filling of this dish as a pasta sauce, or to fill tortilla wraps. It is also great for young babies; the whole dish can be mashed easily. It can be frozen before baking and just needs to be thrown in the oven directly from the freezer. I usually only freeze the filling and add the mash right before baking.