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This delicious vegetarian dish is very easy to prepare and the mixture fits very neatly into six small pie dishes - if you like to freeze portions for future use.
Ingredients: (serves 6)
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1 tablespoon (15ml) vegetable oil
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1 garlic clove, crushed
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2 carrots, diced
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14oz (397g) can kidney beans, drained
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2 medium onions, chopped
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14oz (397g) can chopped tomatoes
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8oz (225g) mushrooms, sliced
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1 tablespoon chopped fresh parsley
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1 red pepper, diced
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5oz (125g) wholemeal breadcrumbs
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1 green pepper, diced
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1 tablespoon sesame seeds
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3 celery sticks, sliced
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4oz (100g) mature cheddar, grated
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Method:
- Heat oil in a large saucepan. Stir in carrots, onions, mushrooms, peppers, celery and garlic, cover and cook for 12-15 mins until vegetables are just tender.
- Stir in the chopped tomatoes, kidney beans and season. Simmer gently for about 20 mins, stirring occasionally. Remove from heat. Stir in chopped parsley.
- In a clean bowl, mix together breadcrumbs, sesame seeds and grated cheese. Stir half of the mixture into the cooked vegetables and reserve the rest.
- Spoon the vegetable mixture into a shallow 3 pint (1.7litre) ovenproof dish. (Individual serving dishes can also be used, reduce cooking time by approx 5 mins.) Sprinkle reserved breadcrumbs on top.*
- Cook at 180ºC/350ºF/Gas mark 4 for 20 mins until rich golden brown.
- Serve with crusty or garlic bread.
* Freeze at this point if required. Thaw thoroughly before use.
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