This dish is the definition of comfort food. There is something about mashed potato that just makes me happy. I did toy with the idea of using sliced new potatoes, thinking they would conform more to the expected standards of such a dish but hey – when you’re adding a packet of scrunched up plain crisps to any meal, conformity must surely go out of the window.
1 clove of garlic
1/2 tin butter beans
1/2 tin chickpeas
1 tin of tomatoes
stalk of broccoli
100 ml water
1 stock cube
1sp dried oregano
2 sausages (I like linda’s)
half a courgette
5 stringless beans
5 small florets of broccoli
5 small florets of cauliflower
half small tin sweetcorn
2 tbsp vegan butter
pinch of black pepper
handful of fresh parsley
75g panko breadcrumbs
50g nutritional yeast
packet of plain crisps
- If frozen, remove the sausages from the freezer to thaw slightly
- Chop and fry the onion until softened. Add the garlic and stir for one minute
- Pour in the tin of tomatoes and add the water, stock cube, carrot, butter beans and chick peas
- Slice the broccoli stalk into small pieces and add to the pan along with the chopped leek and sliced sausages.
- Cook for 20 minutes covered
- Meanwhile cook the potatoes and mash with the butter, black pepper and fresh parsley
- Add the courgette, beans, brocolli, cauli and sweetcorn and remove from the heat
- Pour the tomato and bean mixture into an oven proof dish and top with the mash potato
- Open the crisps and squeeze the packet so they break into small pieces. Put the breadcrumbs, nutritional yeast and crisps into a bowl and mix well.
- Sprinkle onto the top of the potato and cook at 200 for 25 minutes.
People can be horrified at using crisps but added to the nutritional yeast, it really works as a crunchy topping – give it a try!