Ingredients:

• 2 x 410g tins of aduki beans, drained (or 200g dried beans, soaked and cooked according to packet)
• 1 large onion, diced
• 2 cloves garlic, chopped
• 250g carrots, diced
• ½ pint tomato passata
• ¼ pint vegetable stock
• 1 tsp fresh thyme, chopped (or a generous teaspoon of mixed dried herbs)
• 1-2 tbsps soy sauce
• black pepper
• 450g potatoes, sliced thickly
• olive oil

Directions:

1. Preheat the oven to 200°C.
2. Fry the onion and carrot in a little olive oil until softening, add the garlic and fry for a further minute.
3. Add the beans, tomato passata, stock, herbs, soy sauce and freshly ground pepper to taste, bring to the boil then simmer for 5 minutes with the lid on before removing the lid and reducing the liquid to a thick delicious sauce. Pop into a pie dish (mine is 23cm).
4. Parboil the potato slices for 5 mins, refresh under the cold tap and then arrange on top of the filling.
5. Drizzle with olive oil.
6. Bake in the preheated oven for 30 minutes or until the potatoes are nicely browned.
7. Serve with steamed vegetables or salad.

Source: Thinly Spread

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