Name: Root vegetable-topped bean pie
Prep time: 17 min
Cook time: 40 min
Total time: 57 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 700.00 g sweet potato and parsnip cut into chunks; 30.00 ml fresh chillies 573; 2.00 garlic cloves, crushed; 45.00 ml fresh chives and parsley, to serve; 15.00 ml orange zest only; 50.00 g parmesan cheese finely grated; 45.00 ml fresh chillies 573; 1.00 onion large, sliced; 1.00 red pepper deseeded and cut into thin strips; 1.00 aubergine small, diced; 250.00 g courgettes; 250.00 g tinned tomatoes chopped; 2.00 beans mixed, tinned, drained and rinsed

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Ingredients (13)

TOPPING

700.00 g	sweet potato — and parsnip cut into chunks
30.00 ml	fresh chillies — 573
2.00	garlic — cloves, crushed
45.00 ml	fresh chives — and parsley, to serve
15.00 ml	orange — zest only
50.00 g	parmesan cheese — finely grated

FILLING

45.00 ml	fresh chillies — 573
1.00	onion — large, sliced
1.00	red pepper — deseeded and cut into thin strips
1.00	aubergine — small, diced
250.00 g	courgettes
250.00 g	tinned tomatoes — chopped
2.00	beans — mixed, tinned, drained and rinsed

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Method:

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.