Crafts and Life

Ingredients
200g aduki beans, soaked overnight
2 – 3 tablespoons olive oil
2 medium leeks, sliced and washed well of grit
2 – 3 garlic cloves, crushed
250g carrots, peeled and diced
1 teaspoon ground cumin
1-11/2 teaspoon red chilli flakes
1 tablespoon of fresh thyme or 1 teaspoon dried thyme
1 x 400g tinned tomatoes, chopped
1/4 pint vegetable stock
Salt and pepper to taste

450g boiled potatoes, mashed with margarine
200g with mature cheddar cheese, grated with 1/2 teaspoon chilli flakes and some thyme
Method
Cook the beans according to the packet instructions, then drain and set aside.
In a wide pan, heat the oil, then add in the leeks and cook on medium heat until it begins to soften, then stir in the garlic, cumin, chilli flakes and thyme and cook for a few minutes for the spices to mingle and the garlic to soften with the leeks.
Then stir in the chopped tomatoes, crushing them further with a spoon.
Leave to cook for a few minutes until the tomatoes are well integrated.
Stir in the carrots and cook until tender, but still with a bit of bite.
Then stir in the cooked aduki beans and stock, bring to a boil.  Then turn down and simmer until  it has thickened. Turn off and transfer contents into a large ovenproof dish.

To the mashed potatoes, stir in the grated cheese, along with the chilli and herbs.  
Then carefully cover the pie filling. 
Using the back of a spoon imprint some scales or use a fork to decorate the surface.
Bake in preheated oven, gas mark 5/200oc for 45-50 minutes or until golden and bubbling on the side.  Serve immediately with some winter greens.  Adapted from Sarah Brown's in Vegetarian Kitchen.  

Serves 6 – taken from allotment2kitchen