Serves: 4-6
Ingredients
For bean layer
-
400
grams can kidney (or cannellini) beans
-
1/2
small onion, finely chopped
-
30
grams raisins (soak it in hot water if it is too dry)
-
20
grams almond meal
-
50
grams Cheddar cheese, grated
-
2
tablespoons chopped parsley
-
1/2
egg, beaten with a fork
-
Salt and black pepper to taste
For cheesy vegetable layer
-
200
grams turnips, diced
-
200
grams sweet potatoes, diced
-
200
grams onions, chopped
-
2
celery stalks, chopped
-
70
grams Cheddar cheese, grated
-
1
tablespoon Worcestershire sauce
-
1/2
egg, beaten with a fork
-
2
tablespoons corn flour
-
Salt and black pepper to taste
-
+30g Cheddar cheese, grated (you will sprinkle it on top)
Directions
-
For bean layer:
Place the first 7 ingredients in a food processor and puree until fairly smooth. Add the egg, salt and pepper to taste.
Put the mixture in a bowl, cover and set aside. -
For cheesy vegetable layer:
Cook the sweet potatoes and turnips in a boiling salted water for 20-25 minutes until tender. Don’t worry if the turnips are tough a little – it is OK. - Meanwhile, heat the oil in a small saucepan over medium-high heat. Add the onions, celery, stirring for a few minutes. Add salt and pepper, turn the heat down to medium. Place a lid on the pan, leaving it slightly ajar, and cook for 10 minutes.
- Remove the lid, turn the heat up to medium-high and cook for 10 minutes more until silky and pale gold in color, stir occasionally. Turn off the heat and move the saucepan to the countertop.
- Drain the potatoes and turnips. Mash, add grated cheese, stir it up until cheese is almost melted. Add onion and celery mixture. Place in a medium bowl and let it cool slightly.
- Add the egg, corn flour, Worcestershire sauce. Season to taste.
- Transfer half of cheesy vegetable mixture to a small ovenproof dish (I use 15x20cm (6×8 inch) dish). Place bean mixture on top. If it is dense a little, make small thin patties and cover the vegetable mixture. Top with remaining cheesy vegetable mixture. Sprinkle with 30g grated Cheddar cheese.
- Bake for 25 minutes in a preheated oven at 180C (350 F). Place under a hot grill for 3-5 minutes until the topping is a golden brown colour.
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