Ingredients:

60g Red Onion

2 Red Peppers

150g Carrot

200g Courgette

300g Chopped Tomatoes

1tbsp Tomato Paste

1/2tsp Mixed Herbs

150g Sweetcorn

500g (drained) Butter Beans

900g Vivaldi Potatoes

1tbsp Sunflower Oil

1 tbsp Parsley

200ml Water

Method:

1. Place potatoes once peeled in a pan and boil in unsalted water until cooked and ready to mash.

2. Wash, peel and grate the carrot and courgette, drain the butter beans.

3. In a large frying pan, sauté onion and pepper in olive oil over a medium heat until onions are translucent, about 5 minutes.

4. Stir in the grated carrot and courgette and cook for a further 5 minutes.

5. Add the tinned tomatoes, tomato puree, herbs, sweetcorn and butter beans and bring to the boil. Add water if required.

6. Reduce to a medium heat and simmer for 10 minutes.

7. Place vegetable mixture into a casserole or baking dish.

8. Drain potatoes once cooked and mash with a little milk.

9. Top the baking dish with mash potato and then sprinkle with parsley.

10. Put into a preheated oven of 180°C/Gas mark 4 for around 30 minutes (until browned and bubbling at the sides).

11. Then serve.