Vegetarian Shepherd's Pie Recipe #3893
SERVES 4
- 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
- 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.
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5 stars