Mixed Vegetable Pie

You can use any vegetables – fresh, frozen or canned, even leftovers – to make this tasty alternative to shepherd’s pie.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

. Preheat the oven to 190°C/170°C fan or gas mark 5.

Step 2

2. Drain the cannellini beans or lentils in the colander and then rinse under the tap.

Step 3

3. Peel and finely chop the fresh onion.

Step 4

4. Measure 250ml of boiling water into the measuring jug, crumble in the stock cube and stir to dissolve.

Step 5

5. Heat the oil in a pan and fry the (fresh or frozen) onion for a few minutes until it starts to go soft.

Step 6

6. Add the tomatoes, stock, herbs, tomato puree and balsamic vinegar. Bring to the boil and then simmer for 10 minutes until the sauce has reduced and thickened slightly.

Step 7

7. Stir in the mixed vegetables, return to the boil and cook for 3 minutes.

Step 8

8. Remove from the heat and stir in the cannellini beans or lentils.

Step 9

9. Pour the mixture into an ovenproof dish and allow to cool for a few minutes.

Step 10

10. If using egg, break it into a small bowl and beat with a fork; if using reduced-fat cheese, grate it.

Step 11

11. Top the vegetable mixture with mashed potato and spread the beaten egg or grated cheese over the top of the potato for a nice golden crunch. Bake in the oven for approximately 30 minutes, or until hot throughout.

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