Vegetarian Shepherd's Pie

Ingredients

• Servings: 4
• 1 teaspoon parsley
• 4 ounces adzuki beans, soaked
• 2 ounces brown rice, soaked
• to taste 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

Recipe

• 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 heat oil in a skillet. fry the onions for 3 minutes.
• 3 add the carrots and cook covered for 5 minutes.
• 4 add the cooked beans and rice. stir well and let saute for a few minutes, ensuring that the mixture does not burn.
• 5 combine the soy sauce, tomato paste, herbs and stock.
• 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 transfer into a casserole. top the cooked vegetables with mashed potatoes.
• 8 bake in a preheated oven at 350f for 40 minutes, or until the potatoes are browned.
• 9 serve with vegetables or a green salad.