INGREDIENTS:
1 can of mixed beans.
1 can of chopped tomatoes.
100g red lentils (rinsed).
1 red or white onion, finely chopped.
2 large carrots – sliced into thick rounds.
½ butternut squash – cubed.
½ pint vegetable stock or Bouillon.
2 cloves of garlic – finely chopped or crushed.
1 large dash of red wine (optional).
3 sweet potatoes – cubed.
METHOD:
Pre-heat oven to 180°.
Fry the onion in a large pan. Add all ingredients apart from the sweet potatoes into a large pan, stir well, cover and allow to simmer for about 20 mins.
When the 20 mins is up, cover the sweet potatoes in boiling water in a large pan and allow both pans to simmer for 10 mins.
Drain the sweet potatoes and mash. Given their consistency, they won’t need milk or butter. Just a note here – you can use a mixture of sweet potato and normal white potato if you wish.
Spoon the beany mixture into a large casserole dish and then cover with the mashed sweet potato – you can sprinkle grated cheese on top if you wish.
Put into a preheated oven (gas mark 5) for 30-40 mins (when the top of the pie starts to crisp at edges).
Serve with steamed green beans and cauliflower.
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