Vegetarian Shepherds Pie

Marianna and I, are very hungover, and can't be bothered to cook. A while ago, when I was meant to be revising for exams, I procrastinated by making bulk meals and threw in the the freezer for days like these. Days when you can't hold your eyes open, and it actually aches to walk - hence why it took us 3 hours to do our food shopping today. Don't shout at us today because we have no peas in our pie, I can't physically listen to that frequency of sound today. It's just an unconventional vegetarian shepherd's pie.

Ingredients - for 4 people
Chickpeas
Kidney Beans
Chopped Tomatoes
Stock cube
Carrots - think we used about 2 or 3 carrots
Mushrooms - half a punnet
Celery
Onion - we only used one
Potatoes - we used 3 medium sized potatoes.

1) Dice the onion, and roughly chop the carrots, mushrooms and celery. Start softening in a pan with a little oil.

2) After 10 minutes of 'softening' add the chopped tomatoes, a mugful of stock (we don't have a measuring jug, so a mugful is our standard measurement for stock.) And the chickpeas, and kidney beans - gotta get our protein!

3) Simmer for another 15 minutes on a low heat. In the meantime start boiling the potatoes.

4) Pour the shepherd's pie mixture into an oven proof dish. When the potatoes are soft enough, this usually takes about 20 minutes. Mash them, adding a little butter can help make it easier - especially if you're hung over.

5) Layer the mashed potato on top of the shepherd's pie mixture, you could even sprinkle a little cheese on the top if you're feeling well enough to get a grater out - not us today.

6) Bake for 10-15 minutes and eat copious amounts, then go back to bed.

Sorry for the poor quality photo - Marianna's camera was upstairs and we're too weak to walk that far.  Promise tomorrow we'll take better pictures.