This isn’t the quickest of recipes however when I have a little more preparation time I do like to cook this dish. It’s a variation of Gillian McKeith’s Shepherdess Pie. I love the feeling of pure goodness in every spoonful and the kiddies love it too which is all the better 🙂
2 tsp olive oil
1 garlic clove, peeled and crushed
1 onion, peeled and sliced
2 sticks celery, washed and sliced
1/2 large (or 1 small) butternut squash, peeled, halved, de-seeded and cut into small pieces
450ml vegetable stock (made with 1 vegetable cube)
420g can ‘no added salt’ red kidney beans and
420g can black-eyed beans both rinsed in a colander under cold running water and drained
4 tomatoes washed and sliced in half (optional)
2 red or yellow peppers, washed, de-seeded and sliced
2 medium courgettes, sliced
the original recipe calls for 4 sweet potatoes, steamed for 15 mins until soft, then mashed however I use white potatoes mashed as these are the potatoes I normally have in my cupboard, it probably isn’t as good on the blood sugar levels though.
Heat a little water and the olive oil in a large saucepan. Add the garlic, onion celery and then simmer for approx 3 mins.
Add the squash and heat for a further 3 mins, stirring.
Pour in the stock and bring to a boil over a medium heat.
Simmer gently for 10 mins, stirring occasionally.
Add the kidney beans, black-eyed beans, peppers, tomatoes (if using them), and courgettes.
Simmer for a further 5 mins until the squash is just tender.
The original recipe calls for you to transfer to a casserole dish and top with potato and bake in the oven for 15-20 mins. I can never be bothered with that so I just serve immediately with the mash potato on the side.