January 02, 2023

Ingredients:

• 1 1/2 lbs potatoes
• 2 lbs of roots vegetables, cauliflower, pumpkin, etc.
• cooked beans, about 2 cups

Dice all the veggies and put 1/2 lbs of diced potatoes aside. Put the other veggies in a pot with:

• 4 spring onions (chopped)
• 2 tbsp oatmeal
• 1 cube
• 2 tsp salt
• 1 tsp ground pepper
• 1 tsp herbes de provence
• 1 tbsp mustard
• the cooked beans
• water (just enough to cover the veggies)

Bring to a boil and them simmer for 10’. Drain and save the cooking liquid. Simmer the cooking liquid to reduce and thicken it. Put the veggies in a greased baking tin. Sprinkled with some chopped parsley. Pour the tickened liquid over the top to act as a sauce.

Cook the remaining 1/2 lbs of potatoes. Add a bit of soya milk, 1/2 tsp salt and mash. Spread the mashed potatoes over the veggies. Bake in moderate oven (about 150C with fan) until the curst is brown (about 40’).