Sweet potato shepherd’s pie (Vegetarian dish)

Sweet potato shepherd’s pie

Ingredients

2 tsp virgin olive oil
1 garlic clove, peeled and crushed
1 onion, peeled and sliced
2 sticks celery, washed and sliced
1 bay leaf
1 small butternut squash, peeled, halved, deseeded, and cut into small pieces
15 oz vegetable stock (made with 1 vegetable stock cube or your own stock)
15 oz can of "no added salt" red kidney beans, rinsed in a colander under cold running water and drained
1 cauliflower, cut into slices or chopped
2 medium zucchini, sliced
1 broccoli head, finely chopped
3 medium carrots, sliced
2 tbsp finely chopped fresh parsley
1 tsp arrowroot
4 sweet potatoes, steamed for 15 minutes until soft, and mashed

Directions

1. Heat a little water and the olive oil in a large saucepan. Add the garlic, onion, celery, and bay leaf and simmer for approximately 3 minutes.
2. Add the squash and heat for a further 3 minutes, stirring. Pour in the stock and bring to a boil overmedium heat. Simmer gently for 10 minutes, stirring occasionally. Add the kidney beans, cauliflower, zucchini, broccoli, and carrots. Simmer for a further 5 minutes until the squash is just tender. Stir in the parsley. Add a little arrowroot to thicken.
3. Transfer into a baking dish, mix the mashed sweet potatoes with a little of the cooking water and a dash of tamari sauce. Add as a topping and bake for 15 minutes at 400 F. Just enough time to set.

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