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Vegetarian Shepherd's Pie

Waitrose

29 March 2010

Serves: 6Ingredients1 tbsp olive oil1 large red onion, chopped2 carrots, peeled and chopped into chunks2 parsnips, peeled and chopped into chunks200ml vegetarian red wine2 tbsp freshly chopped rosemary leaves½ x 700g jar Waitrose Cooks' Ingredients Passata420g can Waitrose Mixed Bean Salad, drained and rinsed900g sweet potatoes, peeled and chopped into chunks75g Grated Davidstow Mature CheddarMethod1.Preheat the oven to 190°C, gas mark 5. Heat the olive oil in a large pan, add the onion and cook for 3-4 minutes until softened. Stir in the carrots and parsnips, and cook for a further 2-3 minutes, stirring occasionally.2.Pour in the red wine, add the rosemary and simmer for 2-3 minutes until reduced by half. Stir in the passata and beans. Cover and cook for 15-20 minutes, or until the vegetables are tender. Transfer to a 2-litre shallow ovenproof dish.3.Meanwhile, cook the sweet potatoes in boiling water for about 10 minutes until tender. Drain and mash with half of the cheese. Season to taste, then spoon it over the vegetable mixture. Scatter over the remaining cheese and place in the oven. Cook for 20 minutes until golden and bubbling. Serve with broccoli or shredded cabbage.Cook's tipsMake the day before, cover and store in the fridge. When ready to cook, place in a preheated oven and cook for 45-50 minutes until piping hot