Shepardess Pie

Name: Shepardess Pie
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1 ie, 4 serving(s)
Ingredients: 4 sweet potatoes, peeled and roughly chopped; 2 teaspoons olive oil; 1 garlic clove, peeled and crushed; 2 celery ribs, trimmed and finely sliced; 1 onion, peeled and finely sliced; 350 g butternut squash, peeled, deseeded and chopped into bite-sized pieces; 450 ml roasted vegetable stock; 410 g can kidney beans, drained and rinsed; 410 g can black-eyed peas, drained and rinsed; 2 red peppers, deseeded and sliced; 2 courgettes, trimmed and sliced; 4 tomatoes, sliced in half; 1 dessertspoonful arrowroot; 2 tablespoons chopped fresh parsley

Submitted by GingerlyJ

"This comes from the BBC show, you are what you eat"

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Ready In:: 40mins
Ingredients:: 14
Yields:: 1 ie
Serves:: 4

ingredients

4 sweet potatoes, peeled and roughly chopped
2 teaspoons olive oil
1 garlic clove, peeled and crushed
2 celery ribs, trimmed and finely sliced
1 onion, peeled and finely sliced
350 g butternut squash, peeled, deseeded and chopped into bite-sized pieces
450 ml roasted vegetable stock
410 g can kidney beans, drained and rinsed
410 g can black-eyed peas, drained and rinsed
2 red peppers, deseeded and sliced
2 courgettes, trimmed and sliced
4 tomatoes, sliced in half
1 dessertspoonful arrowroot
2 tablespoons chopped fresh parsley

directions

Preheat the oven to 200C/gas mark 6.
Steam or boil the sweet potatoes for 10-15 minutes until completely tender.
Place 2 tablespoons of water in a medium-sized saucepan with the oil, garlic, celery and onion and cook for 3 minutes. Add the squash and cook for a further 2 minutes, stirring frequently. Add the stock and bring to the boil. Cover, lower the heat and simmer for 10 minutes.
Add the beans, peas, peppers, courgettes and tomatoes and simmer for a further 5 minutes.
Mix the arrowroot with a little water and add along with the parsley.
Drain the sweet potato and mash.
Transfer the filling to a pie dish and top with the sweet potato mash.
Bake for 12-15 minutes until the sweet potato begins to brown. Serve immediately with a green salad.

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RECIPE SUBMITTED BY

GingerlyJ

Even though I am still young (25) Life experince has aged me alot. I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own. As a latch key kid I cooked for my four younger brothers and sisters. My mom ran a small deli before she died when I was 17 so alot of my recies debuted there. Now I run my own catering Buisness. I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three. We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me. I am writing a cookbook with the hopes that when I pass I can leave my recipes for them My cookbook collection has now reached over 1200. Thank you for trying and reviewing my recipes.. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">

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