1 tbsp sunflower oil
1 onion, finely chopped
4 celery sticks, diced
250g carrots, diced
425g can butter beans, drained
400g can tomatoes, pureed
1 bay leaf
1 tsp dried thyme or dried mixed herbs
2 tbsp finely chopped fresh parsley
1 tsp yeast extract, dissolved in 150ml hot water
500g potatoes, cooked & mashed
Preheat the oven to 180C/350F/Gas 4.
Heat the oil in a pan and gently fry the onion for 3-4 minutes, until softened. Add the celery, carrots and butter beans. Cook for 5 minutes, then stir in the pureed tomatoes, all the herbs and the dissolved yeast extract. Bring to the boil, cover and simmer for 20 minutes, then season to taste.
Transfer the mixture to a lightly greased ovenproof dish, cover with the mashed potato and bake in the oven for 15-20 minutes.