Vegetarian Shepherd's Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 teaspoon parsley |
4 ounces adzuki beans, soaked |
2 ounces brown rice, soaked |
to taste water, for boiling |
1 tablespoon vegetable oil |
1 medium onion, chopped |
8 ounces carrots, thinly sliced |
1 tablespoon soy sauce |
2 tablespoons tomato paste |
1 teaspoon garlic powder |
1/2 teaspoon oregano |
1 teaspoon basil |
1/2 teaspoon marjoram |
275 ml bean stock |
salt & pepper |
1 lb potato, mashed |
Directions:
1. Wash the beans and rice in plenty of cold water. Combine about 4 cups of water with beans and rice and cook for 5o minutes or until the beans are soft. Drain, reserving the stock for later.
2. Heat oil in a skillet. Fry the onions for 3 minutes.
3. Add the carrots and cook covered for 5 minutes.
4. Add the cooked beans and rice. Stir well and let saute for a few minutes, ensuring that the mixture does not burn.
5. Combine the soy sauce, tomato paste, herbs and stock.
6. Mix well and pour into the skillet. Bring to a boil, reduce heat to very low, partially cover and simmer gently for 30 minutes, stirring frequently to prevent it burning. Add more stock if necessary.
7. Transfer into a casserole. Top the cooked vegetables with mashed potatoes.
8. Bake in a preheated oven at 350F for 40 minutes, or until the potatoes are browned.
9. Serve with vegetables or a green salad.
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