3 large potatoes, peeled, boiled and mashed with olive oil and milk
1 Tablespoon o.oil
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
2 cloves garlic, minced with knife
1/2 cup cauliflower florets, cut into fork sized pieces
1 large carrot, peeled and sliced into thick rings
1 zucchini, cut into thick rings
3/4 cup shredded cabbage,
1 x 400 gram can diced Roma tomatoes
1 tablespoon tomato paste
1 cup stock
1 tablespoon Worcestershire sauce ( or use balsamic vinegar - will try this version next time)
1 tablespoon sweet chilli sauce
3/4 fresh sage leaves - pulled into pieces
pinch hot chilli powder - or use hot pepper sauce or even 1/4 teaspoon chilli flakes
Salt and Pepper to taste
1 x 400g can butter beans, drained and added at end - Optional.
Heat the oil in deep skillet and add the cumin, curry powder and garlic. Stir one minute and add the fresh chopped vegetables. Stir and cook about five mins or so.
Add the canned tomatoes, tomato paste and stock along with the worcestershire sauce, sage, chilli, be it either powder, sauce or flakes.
Stir to combine, season and bring to simmer and cook until the sauce begins to reduce and vegetables are still a little crisp, and the sauce has thickened a little.
Remove from heat.
Taste and adjust seasoning if necessary, add can of butter beans if using - I didn't
Either transfer vegies to a casserole or leave in pan if it is oven proof.
Layer mashed potatoes over vegies, rough up with a fork, sprinkle some chopped chives over if you desire.
Bake in moderate oven for 35 - 40 minutes, until the pie is bubbling and heated through.
Made 4 servings as a side dish
Served it with some rissoles & mushroom gravy and steamed green beans.
This recipe is adapted from one I found on a foodie blog, can't remember which one but when it comes to be I'll post a link.
