~ David Clark and Paul Fenech

 Ingredients:

 2 T cold pressed olive oil
 1 t salt
 1½ c onion, finely chopped
 ½ t basil
 1½ c zucchini, chopped small
 1 t turmeric
 1 c celery, diced
 1 t sweet paprika
 ¼ c parsley, chopped
 ½ t dried mint or 1 t fresh, chopped
 1½ c carrots, diced
 4 T cornflour
 1½ c green capsicum, diced
 6 cloves garlic, diced/crushed
 4 tomatoes, diced
 2 T water
 2 ½ c butternut pumpkin, chopped small
 A dash or 2 cayenne pepper (optional)
 300 ml hot water with 5 t chicken style stock powder (as a broth)
 410g fresh black eye beans, soaked overnight and cooked
 410g fresh red kidney beans, soaked overnight and cooked
 4 sweet potatoes, peeled, roughly chopped (approx 800g)

 

 NOTE:

 Canned beans can be used instead of dried beans.
 ¾ c raw beans = 1¼ c cooked beans
  Raw beans are cooked when it is soft between your thumb and index finger.

 

Method:

1. Preheat oven to 200º C
   
2. Boil sweet potatoes for 10-15 mins, till tender.
   
3. Drain and mash.
   
4. Set aside.
   
5. Place oil in a large saucepan.
   
6. Cook onion, garlic for 3 mins.
   
7. Add 2 T water.
   
8. Add all the vegetables and all the dry ingredients.
   
9. Cook for 5 mins, stirring frequently.
   
10. Add the stock and beans.
    
11. Bring to the boil.
    
12. Simmer for 10 mins.
    
13. Blend 4 T cornflour in water.
    
14. Add to the vegetable mixture and mix well to thicken.
    
15. Transfer vegetables to a large oiled dish.
    
16. Top with a layer of sweet mashed potatoes.
    
17. Roughen the crust by scraping over the mashed sweet potatoes with a fork.
    
18. Bake at 200º C for 30-40 mins.
    
19. Serve with salad.