Smoky Vegetarian Bean Hotpot

A vegetarian hotpot with a bit of a kick.

What you need

Ingredients:

2 packets of Mash Direct Southern Fried Potatoes
1 large sweet potato
1 large courgette
2 tbsp sunflower oil
2 medium onions (halved and sliced)
2 garlic cloves (crushed)
1 tsp ground cumin
1 tsp smoked paprika
400g tin chopped tomatoes
2 tbsp tomato purée
2 bay leaves
400g tin red kidney beans (drained and rinsed)
400g tin chick peas (drained and rinsed)
Salt and Pepper to taste
You will also need a large lasagne style oven proof dish

Recipe method

Preheat the oven to 220C/Fan 200C/Gas 7

Firstly prep all the vegetables by peeling the sweet potato and cutting into roughly 2.5cm chunks. Then, trim the courgette and cut into 1cm slices.

Heat the oil in a large non-stick saucepan or deep frying pan. Gently fry the onions for 5 minutes, stirring often, until softened and lightly browned.

Add the garlic, cumin and paprika and cook whilst stirring for 1 minute.

Pour the tomatoes into the pan, refill the can with water and add this to the pan.
Stir in the tomato purée, bay leaves and sweet potato.

Bring to the boil, cover and cook for 15 minutes.

Stir in the pulses and courgette and bring the mixture back to a simmer for 2 minutes. Season to taste with salt and pepper.

Pour the mix into your oven proof dish and top with layers of the Mash Direct Southern Fried Potatoes, ensuring that all is completely covered.

Bake for about 40 minutes until the potatoes are browned and the filling is bubbling.

It should look like this...

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