Root vegetable-topped bean pie

Recipe from: 8/1/1999 12:00:00 AM
Ingredients 15
Servings 6
Time 17 minutes

Ingredients

  • TOPPING
  • 700
    g
    sweet potato and parsnip chunks
  • 30
    ml
    olive oil
  • 2
    cloves garlic, crushed
  • 45
    ml
    chopped chives and parsley
  • 15
    ml
    grated orange rind
  • 50
    g
    Parmesan cheese, finely grated
  • FILLING
  • 45
    ml
    olive oil
  • 1
    large onion, sliced
  • 1
    red pepper, julienned
  • 1
    small aubergine, diced
  • 250
    g
    courgettes, chunked
  • 250
    g
    canned chopped tomatoes
  • 2
    cans mixed beans, rinsed and drained
 

Method

40 minutes
 
Put sweet potato and parsnips in a pan and cover with cold water. Bring to the boil and simmer for 15 to 20 minutes until tender. Drain and mash with oil, garlic, herbs and rind. Heat oil and add onion, pepper, aubergine and courgettes. Cook for about 10 minutes until beginning to soften and brown. Add tomatoes and beans and simmer for five minutes. Season and spoon into an ovenproof dish. Spoon mash over bean mixture. Sprinkle with Parmesan. Cook under a preheated grill until cheese begins to brown. Serve with green beans.
 

Read more on: grill
 

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