Vegetarian Cottage Pie

INGREDIENTS

2 onions, finely chopped

2 tablespoons extra virgin olive oil

sea salt and white pepper, to taste

600 g (21 oz) mushrooms, sliced

2 cloves garlic, peeled

1 x 400 g (14 oz) can peeled Roma tomatoes, squished with your hands

60 g (2 oz) tomato paste

125 ml (1/4 cup/4 fl oz) hot water from the kettle

1 x 400 g (14 oz) can borlotti beans, drained

2 - 3 generous tablespoons good Worcestershire sauce

100 g (3 1/2 oz) green peas

small bunch parsley, chopped

OLIVE OIL MASH

800 g (28 oz) potatoes, Dutch cream or desire, peeled and quartered

3 tablespoons extra virgin olive oil

60 - 125 ml (1/4–1/2 cup) water from the potato cooking pot

generous pinch of sea salt

METHOD

FRY the onions with the olive oil and a pinch of salt until golden.

ADD the mushrooms and garlic, then cook for 10 minutes until browned.

POUR IN the squished tomatoes and water, then stir in the tomato paste.

ADD the borlotti beans, Worcestershire sauce and a good pinch of salt and pepper to taste. Simmer, partially covered for 10 minutes until the sauce has thickened and tastes delicious. Remove from the heat and add the green peas and a handful of parsley. Make your mashed potatoes.

BOIL POTATOES for 15 minutes until tender, then drain reserving the water.

ADD the olive oil and a splash of the reserved water.

MASH with a potato masher, adding more water if needed. Season to taste.

BEAT the potatoes with a wooden spoon to combine to create smooth mashed potato.

POUR the mushroom and bean filling into a 20 x 26 cm (8 x 10 inch) baking dish. Dollop over the mashed potato and spread over the pie. Use a fork to make a nice rough surface on the top. Drizzle over a little olive oil.

BAKE for 25 minutes in a preheated 180°C (350°F) fan forced oven until hot and golden.

Serve immediately and enjoy.