About this recipe: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!
1 onion, chopped
1 red or yellow pepper, chopped
2 tablespoons olive oil
2 carrots, grated
1 large courgette, grated
1 (400g) tin chopped tomatoes
1 tablespoon tomato purée
generous pinch dried mixed herbs
1 (198g) tin sweetcorn
1 (400g) tin butter beans
800g (1 3/4 lb) mashed potatoes
150g (5 oz) grated Cheddar cheese (optional)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:30min › Ready in:45min
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.
Place vegetable mixture into a casserole or baking dish. Top with mashed potatoes to cover, and then sprinkle with grated cheese if using.
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.
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