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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Well, I am British and i'ts a classic!! I would put a BIG pinch of cayenne pepper in to spice it up a tad!! ;) Ingredients:
for the mash topping |
700g/1lb 9oz floury potaotes, peeled and cut into chunks |
150ml/1/4 pint milk |
85g/3 oz wensleydale cheese, crumbled |
for the vegetables |
1 tbsp vegetable oil |
1 onion, finely chopped |
1 clove of garlic, crushed |
1 stick of celery, chopped |
1 leek, halved and sliced |
1 carrot, diced |
420g can mixed beans, drained and rinsed |
400g can chopped tomatoes |
1 tsp dried mixed herbs |
1 tsp tomato purée |
1/2 tspn chilli powder (optional) |
pinch cayenne pepper (optional) |
salt and freshly ground black pepper |
Directions:
1. Preheat the oven to 180C/350F/Gas 4.
2. Cook the potatoes in a pan of lightly salted boiling water until tender.
3. Meanwhile heat the oil add the onion, garlic, celery, leek and carrot and fry gently for 10 minutes.
4. Add the beans, tomatoes, cayenne (if using) herbs, chilli powder and tomato purée with 3 tbsp water. Season to taste and simmer for 5 minutes.
5. When the potatoes are cooked drain and heat the milk to boiling point. Pour the milk over the potatoes and mash until smooth. Season to taste. Beat in half the cheese.
6. Spoon the beans and tomato mixture into an ovenproof dish and top with the cheesy mash. Sprinkle over the remaining cheese.
7. Cook for 20 minutes until the topping is golden brown.
8. Enjoy!! :)
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