Vegetarian Shepherd's Pie

VegetarianShepherdsPie

Ingredients

• 1 teaspoon parsley
• 4 ounces aduki 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
• ½ teaspoon oregano
• 1 teaspoon basil
• ½ teaspoon marjoram
• 275 ml bean stock
• salt and pepper
• 1 lb potatoes, mashed

Procedures

1. Wash the beans and rice in plenty of cold water.
2. Combine about 4 cups of water with beans and rice and cook for 50 minutes or until the beans are soft.
3. Drain, reserving the stock for later.
4. Heat oil in a skillet.
5. Fry the onions for 3 minutes.
6. Add the carrots and cook covered for 5 minutes.
7. Add the cooked beans and rice.
8. Stir well and let sauté for a few minutes, ensuring that the mixture does not burn.
9. Combine the soy sauce, tomato paste, herbs and stock.
10. Mix well and pour into the skillet.
11. Bring to a boil, reduce heat to very low, partially cover and simmer gently for 30 minutes, stirring frequently to prevent it burning.
12. Add more stock if necessary.
13. Transfer into a casserole.
14. Top the cooked vegetables with mashed potatoes.
15. Bake in a preheated oven at 350 °F for 40 minutes, or until the potatoes are browned.
16. Serve with vegetables or a green salad.