Ingredients: (for 4 people)
12 new potatoes
8 close-cup mushrooms
2 flat mushrooms
1/2 can adzuki beans
Mixed herbs of your choosing (I went for basil, marjoram, oregano, thyme and rosemary)
1 clove of garlic
(add an onion or two if you like that and prepare with mushrooms, I hate onions so I left them out!)
2 rolls of Jus-Roll pastry
Slice potatoes and carrots (I chopped my potatoes into slices and quarters for variety!)
Add them to a saucepan of boiling water.
Chop your mushrooms into slices. Peel the garlic and crush/slice.
Heat up a small saucepan and add oil. Then add the garlic, and then the mushroom.
Once the root veggies are cooked, sieve them and rinse. Add the mushrooms and garlic.
Pour the adzuki beans into a sieve and rinse them.
Make up some gravy (we use Bisto Original), and pour in enough so the vegetables are sitting in it, not drowning in it. Now add your herbs, salt and a squirt of ketchup.
Once you think it tastes good turn off the saucepan.
Line a casserole dish with pastry (or don't if you're trying to be healthy) and cut off the excess. Blind bake this if you want to be fancy.
Pour the mixture into the dish and even it out.
Then lay the other roll of pastry on the top. Cut the excess off and press a fork against the edge to make sure it's stuck. Then prick the top.
My pie took 15 minutes in a fan oven, but check the packaging for your pastry.
This is literally the best thing I've ever made. It was so delicious!! I literally had a slice for lunch, a slice for a mid-afternoon snack and a slice for dinner.