Potato topped bean pie

This is a super-healthy supper dish that's packed full of vitamins and fibre - comfort food that tastes so good everyone will want seconds.

Serves 4

Prep time 20 mins

Cooking time 1 hour

Syn free

Ingredients:-

fry light for spraying

2 garlic cloves, peeled and crushed

2 leeks, trimmed and thinly sliced

250g/9 oz parsnips, peeled and diced

2 carrots, peeled and diced

2 sticks of celery, diced

2 tsp dried oregano

1 x 400g/14oz can mixed beans in chilli sauce

15g/5oz passata with garlic and herbs

1 tbsp artificial sweetener

150ml/5fl oz chicken stock made from bovril

salt and freshly ground black pepper

For the topping:-

1.5kg/3lb 6oz potatoes (maris piper or desiree)

1 egg, beaten

salt and freshly ground black pepper

Method:-

Preheat the oven to 200C/Gas. Spray a large non stick frying pan with fry light. Add the garlic and cook over a medium heat for 1 minute. Stir in the leeks, parsnips, carrots, celery and oregano. Stir and cook for 3-4 minutes.

Add the beans, passata, sweetener, stock and seasoning and bring to the boil. Reduce the heat, cover and simmer gently for 20 minutes.

Meanwhile, boil the potatoes in a large saucepan of lightly salted water until tender. Then drain, return to the pan and mash until fairly smooth. Cool and add the egg, season and stir to mix well. Set aside.

Spoon the bean and vegetable mixture into an oven proof dish. Spread the potato mixture carefully over to cover and place in the oven and bake for 25-30 minutes until the top is golden brown and bubbling. Serve immediately.