Ingredients:

• 8 – Large potatoes, boiled and mashed
• 2 – Carrots sliced
• 1 cup – Peas
• 1 cup – Cauliflower florets
• 1 tsp – Garlic paste
• 1 tsp – Chopped Mint
• 1 tsp – Chopped Parsley or Coriander leaves
• 3 tbsp – Butter
• 1/2 cup – Milk
• 1 – Onion chopped
• 2 tbsp – Oil
• 2 – Tomatoes, chopped
• 1 tbsp – Tomato sauce
• 1 tsp – Soya sauce
• 1 tsp – Sugar
• 1 cup – Cheddar cheese, shredded

Method:

1. Preheat oven to 375 degrees F (175 degrees C).
2. Blanch the peas, carrots and cauliflower in hot water for a few minutes.
3. Heat the butter in a pan and stir fry the garlic paste, mint, parsley or coriander leaves for about 2 mins.
4. Remove from heat and mix in the mashed potatoes along with salt and pepper.
5. Gradually beat in enough milk to make potatoes light and fluffy.
6. Add a little more milk if necessary and set aside.
7. In another pan, saute the onion in oil until tender but not brown.
8. Stir in the tomatoes, tomato sauce, soy sauce, sugar, peas, carrots and cauliflower.
9. Stir fry for about 6 mins.
10. Transfer vegetable mixture to a baking dish.
11. Drop mashed potatoes in mounds over the top.
12. Sprinkle with cheese and pepper.
13. Bake uncovered at 375 degrees F (175 degrees C) for 30 mins.

Recipe courtesy of Bridget White