Ingredients - Serves 4
- 1 large (or 300 g) onion, diced
- 2 cups mixed vegetables (carrots, green beans, cauliflower, broccoli, green peas)
- 1X400g can mixed beans (kidney beans, cannellini beans, chickpeas) or dried beans, soaked overnight and cooked
- 3-4 cloves (or 12 g) of garlic, roughly chopped
- 2 medium-sized (or 200 g) tomatoes, chopped or ¼ cup passata (tomato sauce for cooking)
- 2 tbsp extra virgin olive oil
- 1 tsp paprika
- 1 tsp dried oregano or a few fresh leaves
- 1 tsp white or brown sugar
- 2 tbsp butter
- 500 g potatoes, cubed
- Salt
- ground black pepper
- breadcrumbs or parmesan cheese, to sprinkle on top
Steps
- Preheat oven to 180C/350F
- Cover and cook the potatoes with ¼ cup of water in a microwave on high for 8 minutes
- Let cool, mash well and mix in butter, salt and ground black pepper. Set aside
- Heat oil in a saucepan. Saute the onions till soft and translucent
- Add garlic, tomatoes (or passata), paprika and oregano. Mix well and cook for 1-2 minutes
- Drain the canned beans, rinse and add to the onion-tomato mixture along with all the vegetables
- Season well with salt and cover and cook until the vegetables and beans are soft
- Distribute the vegetable mixture evenly into 4 small oven-safe pots or into a single large one
- Spread the mashed potatoes on top and sprinkle with breadcrumbs or parmesan cheese
- Bake in oven for 20 minutes or until the crust is browned. Let cool on the counter for 5-10 minutes before serving
By Sirisha Tadimalla on