recipes
GILLIAN'S SHEPHERDESS PIE
This recipe is owned and copywritten
by GILLIAN McKEITH Copyright 2005.
Serves 4
Ingredients
4 sweet potatoes, peeled and roughly chopped
2 tsp olive oil
1 garlic clove, peeled and crushed
2 celery stalks, trimmed and finely sliced
1 onion, peeled and finely sliced
350 g butternut squash, peeled, deseeded and chopped into bite-sized pieces
450 ml Roasted Vegetable Stock
410-g can kidney beans, drained and rinsed
410-g can black-eye peas, drained and rinsed
2 red peppers, deseeded and sliced
2 courgettes, trimmed and sliced
4 tomatoes, sliced in half
1 dessertspoonful arrowroot powder
2 tbsp chopped fresh parsley
Method:
1. Preheat the oven to 200C/gas mark 6.
2. Steam or boil the sweet potatoes for 10-15 minutes until completely tender.
3. Place 2 tablespoons of water in a medium-sized saucepan with the oil, garlic, celery and onion and cook for 3 minutes. Add the squash and cook for a further 2 minutes, stirring frequently. Add the stock and bring to the boil. Cover, lower the heat and simmer for 10 minutes.
4. Add the beans, peas, peppers, courgettes and tomatoes and simmer for a further 5 minutes.
5. Mix the arrowroot with a little water and add along with the parsley.
6. Drain the sweet potato and mash.
7. Transfer the filling to a pie dish and top with the sweet potato mash.
8. Bake for 12-15 minutes until the sweet potato begins to brown. Serve immediately with a green salad.