Serves 4
A vegetarian version of the traditional favourite.
450 g/1 lb potatoes, cut into chunks
A knob of butter or margarine
15 ml/1 tbsp milk
350 g/12 oz/3 cups leftover cooked vegetables, finely chopped
2 slices of wholemeal bread, chopped
400 g/14 oz/1 large can of baked beans
10 ml/2 tsp Marmite or Vegemite
30 ml/2 tbsp boiling water
2.5 ml/1⁄2 tsp dried mixed herbs
Salt and freshly ground black pepper
50 g/2 oz/1⁄2 cup Cheddar cheese, grated
3 tomatoes, sliced
- Cook the potatoes in plenty of boiling, lightly salted water until tender. Drain and mash with the butter or margarine and the milk.
- Mix the vegetables with the bread and beans in a 1.2 litre/2 pt/5 cup ovenproof serving dish.
- Blend the Marmite or Vegemite with the water and stir in, adding herbs and seasoning to taste. Stir into the dish until thoroughly mixed.
- Top with the mashed potato, then the cheese. Arrange the tomatoes round the edge.
- Bake in a preheated oven at 200°C/400°F/gas 6 for about 35 minutes until golden brown and piping hot.
