I only made very minor changes to the original recipe. I used Henderson’s Relish instead of Soy Sauce as a friend very kindly gave us a bottle a few months ago & I’ve been wanting to use it for more than just cheese on toast. I did forget to use it for the topping though! I also used Cannellini beans instead of Pinto beans because my supermarket doesn’t sell them. The only other thing I did was to chop the mushrooms up into tiny pieces so that they couldn’t be identified (and therefore rejected) by DD1 (4.4)
I made this in 2 sessions. I made the filling first thing in the morning & put it into the slow cooker on low for an hour or so while the girls & I popped out to do some errands.
When we got back I cooked the potatoes and split the filling between two dishes (each served 3) – one to go into the freezer for another day. I didn’t think there was going to be enough mash to cover both dishes, so I put it all on top of one <yum>
The girls and I loved it (one dish was the perfect amount). When we are the leftovers from the freezer the next week, DH was unexpectedly there & it just about served the 4 of us (although both DH & I would have loved to eaten more!)
- 1 Large onion, peeled and diced
- 1 Red pepper, deseeded and diced
- 1 Large carrot, peeled and diced
- 2 Cloves of garlic, crushed
- 100g Mushrooms, chopped very, very small
- 200g Swede, peeled and finely diced
- 400g Tin kidney beans
- 400g Tin Canalinni beans
- 2 tbs olive oil
- 400g Tin chopped tomatoes or Passata
- 2 tsp Mixed herbs
- 1 tbs Tomato purée
- 1 tbs Sweet chilli sauce
- 1 tbs Soy Sauce or VEGETARIAN Worcstershire Sauce (I used Henderson’s Relish)
- 2 tsp vegetable bouillon
For the topping
- 500g Potatoes, peeled and chopped
- 100ml Milk
- 25g Butter
- 50g Grated cheddar cheese
- 1tbs Soy Sauce or VEGETARIAN Worcstershire Sauce
- Salt and pepper to taste
- something green – broccoli, cabbage or even a nice green salad
- Add the olive oil to a large pan and gently sauté the onions and garlic for 5-8 minutes.
- Add the carrots, swede, mushrooms and pepper and simmer gently for a further 5 minutes.
- Add the remaining filling ingredients, cover and simmer gently for 20 minutes.
- Meanwhile, bring a large saucepan of lightly salted water to the boil and add the potatoes. Boil until soft, then drain and add the milk, butter and seasoning and mash until smooth.
- Preheat the oven to 180C
- Spoon the mixture into a large ovenproof casserole dish and carefully layer the mashed potato on the top.
- Sprinkle generously with grated cheese and add a few drops of soy sauce or Vegetarian Worcestershire sauce to aid browning.
- Bake for 25 minutes until brown and crispy.