700g floury Potatoes, peeled and cut into chunks
Salt and freshly-ground black pepper, to taste
15 ml vegetable oil
1 onion chopped finely
1 clove garlic, peeled and crushed
1 stick celery, chopped
1 leek, halved and sliced
1 carrot, diced
1 x 400g can mixed bean salad, drained and rinsed
1 x 400g can chopped tomtoes
1 tsp dried mixed herbs
15 ml tomato puree
150 ml milk
75 g Wensleydale cheese, crumbled
Pre-heat oven to 350' F, 180' C., Gas Mark4.
Cook potatoes in a saucepan of boiling water for 20 minutes or until tender.
Meanwhile, heat oil in a frying pan
Add onion. garlic, celery, leek and carrot and saute gently for 10 minutes.
Add bean salad, tomatoes, herbs and tomato puree with 45 ml water.
Season to taste and simmer for 5 minutes.
When potatoes are cooked, drain them
Heat milk to boiling point.
Pour milk over potatoes and mash until smooth.
Season to taste.
Beat in half the cheese.
Spoon beans and tomato mixture into an ovenproof dish and top with cheesy mash
Sprinkle over with remaining cheese.
Bake in oven for 20 minutes until topping is golden brown.
You could add some chilli powder to make it into a spicy version!