Cake and Bread

Serves 4

Mash Topping
700g floury potatoes, peeled and cut into chuncks.
150 ml milk
75g vegetarian wensleydale cheese, crumbled.

Ingerdients
15 ml (1 tablespoon) vegetable oil
1 onion, finely chopped
1 clove of garlic, crushed
1 stick of celery, chopped
1 leek, halved and sliced
1 carrot, diced
1 x 420g can mixed bean salad, drained & rinsed.
1 x 400g can of chopped tomatoes.
1 x 5 ml (tablespoon) dried mixed herbs
2 x 5 ml (tablespoon) dried chilli powder (or to taste)
Salt and freshly ground black pepper.

Method
1. cook the potatoes in a pan of light salted boiling water for 20 minutes or until tender.
2. Meanwhile heat the oil, add the onion, garlic, celery, leek and carrot and fry gently for 10 minutes.
3. Add the bean salad, tomatoes, herbs and chilli powder and tomato puree with 3×15 ml (tablespoons) water. Season to taste and simmer for 5 minutes.
4. When potatoes are cooked, drain them and heat the milk to boiling point. Pour the milk over the potatoes and mash until smooth. Season to taste, Beat in half the cheese.
5. Spoon the beans and tomato mixture into an oven proof dish and top with cheesy mash. Sprinkle over the remaining cheese.
6 cook for 20 minutes (180C/350F/gas mark 4) until the topping is golden brown.