1 tablespoon oil
1 onion, chopped
1 big carrot, sliced lengthwise then widthwise into 1-2" flat rectangles
6 ounces red kidney beans
1 tablespoon soy sauce
2 tablespoons tomato puree
1 tablespoon mixed herbs
1/2 cup vegetable stock
salt and black pepper, to taste
2 tablespoons margarine
3 potatoes, cooked
1/2 teaspoon Scotch Bonnet pepper, chopped
nutritional yeast, to taste, optional
1. Preheat oven to 350 degrees F. Grease a 6 cup casserole dish. Heat oil in large saucepan. Fry onion for about 5 minutes. Add carrot and fry 2-3 minutes more. Add cooked beans.
2. Mix in soy, tomato puree, and herbs. Pour vegetable stock over bean and vegetable mixture. Bring to a boil and simmer for 15 minutes, or until flavors are blended to your liking. Add black pepper and a bit of salt.
3. Transfer bean and veggie mix to prepared dish. In a bowl, mash potatoes with the margarine. Spread and pack in the mashed potatoes over the bean and vegetable mixture.
4. Sprinkle with Scotch Bonnet pepper and nutritional yeast, if desired. Bake for 35-40 minutes, until the potato topping is crisp and golden.