Serves: 2 people
Preparation: 15 mins
Cooking time: 25 mins
1 Onion, large, halved and sliced
4 Carrots, small, chopped
2 tbsp Thyme, chopped
1 tbsp Parsley, chopped
50ml Red wine
50ml Balsamic vinegar
400g Chopped tomatoes, canned
2 Lamb stock cubes
400g Butter beans, canned
950g Sweet potato, peeled and chunked
56g Cheddar, finely grated
1 tbsp Crème fraiche, low fat
Salt and pepper
Frylight spray
Heat Frylight in a frying pan, then fry the onion until golden. Add the carrots and all but a sprinkling of thyme.
Pour in the wine, balsamic vinegar, 150ml water and the tomatoes, then sprinkle in the stock cubes and simmer for 10 mins.
Tip in the can of butter beans, including most of their juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the beans have softened.
Meanwhile, boil the sweet potatoes for 15 mins until tender, drain well, then mash with the crème fraiche and season to taste. Pile the carrot and bean mixture into a pie dish, spoon the mash on top.
Sprinkle over the cheese and remaining thyme.
The pie can now be covered and chilled for 2 days, or frozen for up to a month.
Heat oven to 190ºC/170ºC fan/gas 5.
Cook for 25 mins if cooking straight away, or for 40 mins from chilled, until golden and hot all the way through.
Serve with fresh green vegetables i.e. brocolli or peas.
