4 sweet potatoes, peeled & roughly chopped
2 tsp olive oil
1 garlic clove, peeled & crushed
2 celery stalks, trimmed & finely sliced
1 white onion, peeled & finely sliced
small butternut squash, peeled, chopped 1/4” pieces
450 ml vegetable stock
410g can kidney beans, drained & rinsed
410g can black-eye peas, drained & rinsed
2 red peppers, deseeded & sliced
2 zucchini, trimmed & sliced
4 tomatoes, sliced in half
1 dessertspoonful arrowroot powder
2 tbsp chopped fresh parsley
Preheat the oven to about 375 ºF
Steam/boil the sweet potatoes for 10-15 minutes until tender.
In a medium-sized saucepan add 2 tablespoons of water to the
oil, garlic, celery & onion & cook for 3 minutes. Add your squash
& cook for 2 more minutes, stirring frequently. Add the veggie
stock & bring to a boil. Cover, lower the heat & simmer for 10
minutes. Then you can add the beans, peas, peppers,
zucchini & tomatoes & simmer for a further 5 minutes.
Mix the arrowroot with a little water & add along with the parsley.
Drain the sweet potato & mash.
Put the veg mixture into a pie/lasagna dish & add the sweet
potato mash on top. Bake for 12-15 minutes until the sweet
potato begins to brown.