Vegetarian shepherd’s pie

Ideas
5 servings

By Food24 November 03 2009
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Ingredients (16)

15.00 ml fresh chillies — 573
5.00 garlic — cloves, sliced
2.00 green pepper — chopped
250.00 g courgettes — thinly sliced
250.00 ml tomatoes — tinned, peeled and chopped
3.00 ml salt
black pepper — freshly ground
410.00 g butter beans — tinned, drained and rinsed
400.00 g red kidney beans — tinned, drained and rinsed
400.00 ml chickpeas — cooked
15.00 ml fresh sage
lemon juice — to taste
600.00 g potatoes — mashed
40.00 g parmesan cheese
seasoning
3.00 ml paprika
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Method:

1. Preheat the oven to 190 ºC. Heat 10 ml of the oil in a frying pan over a moderate heat for 1 minute. Add 2 of the garlic cloves and sauté for 1 minute.

2. Add the peppers and courgettes, sauté, stirring occasionally, for 4 minutes or until they are al dente (cooked, but firm). Add 180 ml of the tomatoes, salt and black pepper and cook, uncovered for 5 minutes longer.

3. Place the canned beans, chickpeas, the remaining oil, garlic, tomatoes and sage in a food processor, and purée until smooth. Season with lemon juice, salt and black pepper.

4. Spoon the purée into a lightly greased casserole dish, top with the courgette mixture. Flavour the mashed potatoes with Parmesan and seasoning, and then spoon on top.

5. Bake, uncovered, for 25 minutes or until the potatoes are lightly browned. Sprinkle with paprika if desired.



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