Shepardess Pie

Ingredients

• 4 sweet potatoes
• peeled and roughly chopped
• 2 teaspoons olive oil
• 1 garlic clove
• peeled and crushed
• 2 celery ribs
• trimmed and finely sliced
• 1 onion
• peeled and finely sliced
• 350 g butternut squash
• peeled
• deseeded and chopped into bite-sized pieces
• 450 ml roasted vegetable stock
• 410 g can kidney beans
• drained and rinsed
• 410 g can black-eyed peas
• drained and rinsed
• 2 red peppers
• deseeded and sliced
• 2 courgettes
• trimmed and sliced
• 4 tomatoes
• sliced in half
• 1 dessertspoonful arrowroot
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat the oven to 200C/gas mark 6.
2. Steam or boil the sweet potatoes for 10-15 minutes until completely tender.
3. Place 2 tablespoons of water in a medium-sized saucepan with the oil, garlic, celery and onion and cook for 3 minutes.
4. Add the squash and cook for a further 2 minutes, stirring frequently.
5. Add the stock and bring to the boil.
6. Cover, lower the heat and simmer for 10 minutes.
7. Add the beans, peas, peppers, courgettes and tomatoes and simmer for a further 5 minutes.
8. Mix the arrowroot with a little water and add along with the parsley.
9. Drain the sweet potato and mash.
10. Transfer the filling to a pie dish and top with the sweet potato mash.
11. Bake for 12-15 minutes until the sweet potato begins to brown.
12. Serve immediately with a green salad.