Summer’s hot days are fading away and are being replaced by over cast and rainy days. This type of weather calls for cuddly comfort food. What better country to look to for inspiration than rainy-grey England. I lived in England for four years and loved every single over cast day and all it’s comfort food. My children’s favourite dish is Shepherd’s pie. Using sitaw beans, which are widely available in the dry section of the market, we were able to re create this without meat, but packed with the same protein, vitamins and comforting taste!
- 3 large boiled camote
- 1 tbsp vegan butter
- 2 cups sitaw seeds
- 5 cloves garlic, peeled and chopped
- 1 onion chopped
- 1 tsp worcestershire sauce
- 1 tbsp tomato paste
- 1 to 2 cups vegetable broth
- 1/4 cup malunggay
Boil the camote and mash with the butter. Set aside.
In a skillet, stir fry the garlic and onions in a little water, till the onion starts to become transparent.
Add the boiled sitaw seeds, tomato paste and worcestershire sauce.
Add the vegetable broth and cook till the sitaw beans are soft. Add broth as needed.
Add malungay and wilt. Add salt and pepper to taste.
In a ramekin, put the sitaw seed mixture at the bottom until its half filled.
Spread the camote mash over the bean mixture and fill to the top. Bake in the oven at 400 degrees for 10 minutes until the top of the camote is browned.
Serve in the ramekin with a side salad.