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Vegetable and Bean Hotpot
Serves 4

450g (1 lb) potatoes
1 large onion
2 sticks celery
200g (7oz)carrots
200g (7oz) mixed vegetables (parsnip, turnip, swede, cabbage)
1 can baked beans - 400g (16oz)
2 tbsp tomato puree
1 tsp dried mixed herbs
soy sauce and black pepper to taste

Scrub the potatoes, cut them into chunks and boil them for mashing.

Meanwhile, halve and slice the onion into thin half-moons. Chop
the celery into chunks. Peel and chop the carrots and mixed
vegetables.

Bring about 300ml (12 fl oz, 1 1/2 cups) water to boil in a large
saucepan then add all the prepared vegetables, cover and simmer
gently until they are cooked.

Drain off any water from the vegetables and mix in the baked beans,
tomato puree and herbs. Season to taste, reheat and place into a
warmed casserole dish.

When the potatoes are ready, mash them with salt and black pepper
to taste, adding a little of their cooking water if needed.

Spread the mashed potatoes on top of the vegetable mix and place
under the grill (broiler) until the potato topping is browned.
Serve at once.

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