Shepherdess Pie

[Guest guest]

____

 

Shepherdess Pie

____

 

 

----Ingredients----

 

2 lb potatoes, cut into big chunks

3 Tbs. extra virgin olive oil

salt and pepper

1 large onion, chopped

1 green pepper, chopped

2 carrots coarsely grated

2 garlic cloves

3 Tbs. sunflower oil or margarine

4 oz. mushrooms, chopped

2 x 14 oz. cans aduki beans, drained

2 1/2 cups stock

1 tsp. vegetable yeast extract

2 bay leaves

1 tsp. dried mixed herbs

dried bread crumbs or chopped nuts to sprinkle

 

 

----Directions----

 

1. Boil potatoes in the skin until tender, then drain, reserving a

little of the water to moisten them.

 

2. Peel the potatoes and mash them well, mixing in the olive oils and

seasoning. (Potatoes are easier to peal when boiled in their skins. This

also preserves vitimins.)

 

3. Gently fry the onion, pepper, carrots, and garlic in the sunflower

oil or margarine for about 5 minutes until they are soft.

 

4. Stir in the mushrooms and beans and cook for a further 2 minutes,

then add the stock, yeast extract, bay leaves, and mixed herbs. Simmer

for 15 minutes.

 

5. Remove the bay leaves and empty the vegetables into a shallow

ovenproof dish. Spoon on the mashed potatoes in dollops and sprinkle the

crumbs or nuts. Broil until golden brown.

 

____

Serves 6-8.

(from Roz Denny's The Ultimate Vegetarian Cookbook)