shepherds pie

Instructions

1. 1

   Preheat the oven to 190ºC, gas mark 5. Heat the olive oil in a large pan, add the onion and cook for 3-4 minutes until softened. Stir in the carrots and parsnips, and cook for a further 2-3 minutes, stirring occasionally.
   

2. 2

   Pour in the red wine, add the rosemary and simmer for 2-3 minutes until reduced by half. Stir in the passata and beans. Cover and cook for 15-20 minutes, or until the vegetables are tender. Transfer to a 2-litre shallow ovenproof dish.
   

3. 3

   Meanwhile, cook the sweet potatoes in boiling water for about 10 minutes until tender. Drain and mash with half of the cheese. Season to taste, then spoon it over the vegetable mixture. Scatter over the remaining cheese and place in the oven. Cook for 20 minutes until golden and bubbling. Serve with broccoli or shredded cabbage.
   

Ingredients

• 700g Passata
• 420g Mixed Bean Salad, drained and rinsed
• 2 Carrots, peeled and chopped into chunks
• 75g Cheddar Mature
• 1 Red Onions, chopped
• 2 tbsp Rosemary, chopped
• 2 Parsnips, peeled and chopped into chunks
• 900g Sweet Potatoes, peeled and chopped into chunks
• 1 tbsp Mild & Light Olive Oil
• 200ml Vegetarian Red Wine

Serves 6