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Vegetable shepherd's pie
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250g pulse & grain soup mix
1 tbsp oil
1 onion, chopped
2 sticks celery, diced
1 vegetable stock cube
400g can chopped tomatoes
2 tbsp Worcestershire sauce
700g King Edward potatoes, cut into chunks
150ml skimmed milk
1. Soak the soup mix in cold water overnight. Drain and rinse.
2 Heat the oil in a large saucepan and fry the onion and celery for 3-4 minutes. Add the soup mix, stock cube, tomatoes and Worcestershire sauce. Cover and simmer for 30 minutes, stirring occasionally. Place in a heatproof serving dish.
3. Meanwhile,cookthe potatoes in boiling water for 10-12 minutes or until tender, drain and mash with the milk and seasoning. Spoon on top of the bean mixture and place under a preheated grill for 4-5 minutes until golden.
Typical values per serving:
This recipe was first published in June 2015.