VEGGIE SHEPHERD'S PIE WITH POTATO

Preparation Method :

• Heat oil in pan, add onions and garlic, cook, stirring, until onions are soft. Add curry powder, cook, stirring until fragrant.
• Stir in undrained crushed tomatoes with remaining ingredients, simmer, uncovered, 10 minutes or until mixture thickens and vegetables are tender; cool 10 minutes.
• Spoon vegetable mixture into ovenproof dish (2.5 litre/10 cup capacity), spread with potato topping.
• Bake in moderately hot oven about 25 minutes or until browned and hot.

Potato Topping:

• Boil, steam or micro-wave potatoes until tender; drain. Mash well with cream and butter.