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Ingredients
  • 1 tbsp garlic infused oil
  • ⅓ leek or 1 small onion finely chopped
  • 2 medium carrots sliced into thin rounds
  • 1 medium courgette zucchini, sliced into ½cm rounds
  • 1 tbsp cornflour corn starch
  • ½ tsp smoked paprika
  • 1 x 400g can chopped tomatoes
  • 400 ml gluten-free vegetable stock
  • 1.5 tbsp dried mixed herbs
  • 1 x 400g can butter beans drained
  • salt and black pepper
  • subheading: FOR THE TOP:
  • 900 g potatoes about 4 medium potatoes, peeled and chopped into chunks
  • knob of butter use dairy-free or vegan butter if needed
  • 3 tbsp milk use dairy-free milk if needed
  • small handful of grated cheese plus another large handful to sprinkle on top (use dairy-free cheese if needed)
  • salt and black pepper
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