Potato and Vegetable Pie

Preparation: 25 minutes

Cooking: 50 minutes

Serves 4

1 onion, finely chopped

2 cloves garlic, crushed

½ cup red wine

4 tomatoes, chopped

2 cups chopped pumpkin

1 fresh chilli, finely sliced

Freshly ground black pepper

2 cups pre-cooked red kidney beans

4 Delaware potatoes, peeled, cooked and mashed

½ cup ricotta cheese

½ cup grated fat-reduced cheese

Place onion and garlic in a saucepan with red wine. Cook until just soft, about 2 minutes. Add tomatoes, pumpkin, chilli and black pepper. Cover. Cook for about 10 minutes. Remove lid. Add beans. Cook a further 10 minutes or until liquid has reduced. Turn mixture into a lightly greased pie dish. Combine potatoes and ricotta. Spread over vegetable mixture. Top with grated cheese. Bake in 200ºC oven for 20 - 25 minutes or until topping is golden. Serve with a salad and fresh crusty bread.