By Sara Matthews
3 large carrots, chopped
1 stick celery, chopped
½ tsp of onion granules
1 heaped tsp of gluten free wholegrain mustard (optional)
2 bay leaves
2 garlic cloves, crushed
1tsp of paprika
a sprig of rosemary, finely chopped
250g of mushrooms, sliced or chopped
380g tin/carton of tomatoes, chopped
380g tin of butter beans, drained
1 tbsp of gluten free gravy powder/granules
60-80 ml of water
drizzle of rapeseed oil
Bring the sweet potatoes and 2 carrots to boil in a pan of water. Simmer until soft, drain and set aside.
Pre-heat oven to 180°C. In a large frying pan or wok, heat a drizzle of rapeseed oil and, on a medium heat, gently cook the remaining carrot, celery, onion and bay leaves for five minutes then add the mushrooms, garlic rosemary and paprika. Cook for a further five minutes on a low heat.
Add the tomatoes, beans, water, and gravy granules and simmer for a further five minutes until the sauce thickens. If it is too thick, add a little more water. Remove the bay leaves.
Transfer this mix to an oven proof dish, one that is big enough for the mixture to come up just over half way on the sides.
Next, mash the sweet potatoes and carrots until smooth and creamy. Add the onion powder and mustard, and mix to combine.
Cover the bean mixture with the mash, using a fork to texture the mash so you get a lovely browning when baked.
At this stage, you can refrigerate until needed. Bake for 30-35 minutes, until the top starts to brown.
Serve with your choice of extra vegetables
Recipe published in Feast, issue 13.