VEGETARIAN SHEPHERD'S PIE

Vegetarian Shepherd's Pie image

Provided by HELEN PEAGRAM

Yield 4 serving(s)

Number Of Ingredients 16

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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

Steps:

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.
Heat oil in a skillet. Fry the onions for 3 minutes.
Add the carrots and cook covered for 5 minutes.
Add the cooked beans and rice. Stir well and let saute for a few minutes, ensuring that the mixture does not burn.
Combine the soy sauce, tomato paste, herbs and stock.
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.
Transfer into a casserole. Top the cooked vegetables with mashed potatoes.
Bake in a preheated oven at 350F for 40 minutes, or until the potatoes are browned.
Serve with vegetables or a green salad.

Nutrition Facts : Calories 309.8, Fat 4.3, SaturatedFat 0.7, Sodium 364.9, Carbohydrate 59, Fiber 9.2, Sugar 5.9, Protein 10.9