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2 X Packets of Mash Direct Southern Fried Sliced Potatoes

1 large Sweet Potato

1 large Courgette

2 tbsp Sunflower oil

2 Medium Onions, halved and sliced

2 Garlic cloves, crushed

1 tsp Ground cumin

1 tsp Smoked paprika

400g can chopped tomatoes

2 tbsp tomato purée

2 Bay Leaves

400g red kidney beans, drained and rinsed

400g chick peas, drained and rinsed

Salt and Pepper to taste

You will also need a large ‘lasagne’ style oven proof dish.


Preheat the oven to 220C/Fan 200C/Gas 7

Prep all the vegetables by peeling the sweet potato and cutting into roughly 2.5cm chunks, trim the courgette and cut into 1cm slices.

Heat the oil in a large non-stick saucepan or deep frying pan. Gently fry the onions for 5 minutes, stirring often, until softened and lightly browned. Add the garlic, cumin and paprika and cook out whilst stirring for 1 minute

Pour the tomatoes into the pan, refill the can with water and add this to the pan. Stir in the tomato purée, bay leaves and sweet potato. Bring to the boil, cover and cook for 15 minutes

Stir in the pulses and courgette and bring the mixture back to a simmer for 2 minutes.

Season to taste with salt and pepper

Pour the mix into your oven proof dish and top with layers of the Southern Fried potatoes ensuring that all is completely covered.

Bake for about 40 minutes until the potatoes are browned and the filling is bubbling.

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