Vegetarian Cottage Pie

1 onion, chopped
1 stick celery, chopped
2 Tbsp Tomato Paste
1 cup diced pumpkin (150g)
1 cup diced carrots (150g)
1 cup diced kumara (150g)
400g can Cannellini Beans in Springwater, drained
or you can cheat like me and use a can of Baked
Beans.
400g can Savoury Tomatoes
Handful fresh parsley leaves, chopped
Thyme fresh 1tsp
Mashed Potatoes:
750g Potatoes or Kumara, The Gold one is
delicious, peeled and chopped
25g butter
2 Tbsp milk
½ cup grated cheese of your choice. Tasty is great.
Method
Heat a dash of oil in a deep lidded frying pan or saucepan. Add onion and celery and cook over a low heat until onion softens. Stir in Tomato Paste
and cook a further minute.
Add pumpkin, carrot, kumara and drained Cannellini Beans/ Baked Beans. Pour over Savoury Tomatoes and ½ can of water. Bring to the boil. Reduce heat cover and simmer 25-30 minutes or until vegetables are tender. Stir in chopped Parsley and Thyme.
Preheat oven to 190°C (fan ). Transfer vegetables and sauce to a lasagne-style dish. Top with mashed Potato/Kumara and sprinkle over grated cheese. Bake for 20-30 minutes until Potatoes/Kumara are golden and filling hot.
This is an ideal main dish or a side dish with grilled Chicken or Fish.