Rebecca's Vegetarian Shepard's Pie

My favourite vegetarian shepherd's pie recipe! The Aduki beans give it it's unusual colour.

4 oz (11og) aduki beans
2 oz (50g) rice
2 pints water for soaking
2 pints water for boiling
1 tblsp oil
1 onion
8 oz carrots
1-2 tblsp soy sauce
2 tblsp tomato puree
1 tsp mixed herbs
half pint aduki bean stock
salt and pepper
1lb (450g) potatoes peeled
1 oz butter
grated cheese

Wash the aduki beans+ rice and soak them overnight or steep them in boiling water for 1 hour. Drain and rinse, then bring to the boil in fresh water and cook for 50 minutes or until soft.
Drain and save liquid (stock). Heat oil in saucepan + fry onion for 5 minutes. Add carrots and cook for 2-3 minutes. Add cooked beans and rice. Mix soy sauce, tomato puree + herbs with stock. Pour this over bean+veg mixture. Bring to the boil+ simmer for 20-30 minutes. Season.
Add a little more liquid if necessary so that final mixture is moist. Transfer to dish.
Boil potatoes until soft + mash with butter. Spread over beans +veg. Sprinkle cheese on top.
Bake for 35-40 minutes until crisp and brown.

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