A healthy vegetarian version of shepherd's pie. This recipe is extremely versatile; add whatever sort of veg and beans you like. Vegetables never tasted so good!
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.
Excellent recipe. I've tried another similar one that uses baked beans, but this is much nicer. I think the key here is grating the carrot and courgette. I didn't have butter beans or sweetcorn so used tinned canellini beans and frozen peas. Next time I might try baked beans. Also I used a green pepper as that was all I had. - 04 Oct 2010
Used different ingredients. Didn't have any carrots or beans, chucked in a load of diced mushrooms instead! Lovely stuff. Oh, chuck a bit of worcestershire sauce in too! - 22 Apr 2009
Altered ingredient amounts. I added passata and fresh basil because I didn't have enough tomatoes or dried herbs and it worked out well - 14 Apr 2009