Vegetarian Shepherd's Pie

Ingredients

• 1 teaspoon parsley
• 4 ounces adzuki beans, soaked
• 2 ounces brown rice, soaked
• 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

Directions

1. 1

   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.

2. 2

   Heat oil in a skillet. Fry the onions for 3 minutes.

3. 3

   Add the carrots and cook covered for 5 minutes.

4. 4

   Add the cooked beans and rice. Stir well and let saute for a few minutes, ensuring that the mixture does not burn.

5. 5

   Combine the soy sauce, tomato paste, herbs and stock.

6. 6

   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.

7. 7

   Transfer into a casserole. Top the cooked vegetables with mashed potatoes.

8. 8

   Bake in a preheated oven at 350F for 40 minutes, or until the potatoes are browned.

9. 9

   Serve with vegetables or a green salad.