Vegetarian Shepherd'S Pie

• 1 teaspoon parsley
• 4 ounces adzuki beans, soaked
• 2 ounces brown rice, soaked
• to taste water, for boiling
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 8 ounces carrots, thinly sliced
• 1 tablespoon soy sauce
• 2 tablespoons tomato paste
• 1 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon marjoram
• 275 ml bean stock
• salt & pepper
• 1 lb potato, Mashed

1. Wash the beans and rice in plenty of cold water. Combine about 4 cups of water with beans and rice and cook for 5o minutes or until the beans are soft. Drain, reserving the stock for later.
2. Heat oil in a skillet. Fry the onions for 3 minutes.
3. Add the carrots and cook covered for 5 minutes.
4. Add the cooked beans and rice. Stir well and let saute for a few minutes, ensuring that the mixture does not burn.
5. Combine the soy sauce, tomato paste, herbs and stock.
6. Mix well and pour into the skillet. Bring to a boil, reduce heat to very low, partially cover and simmer gently for 30 minutes, stirring frequently to prevent it burning. Add more stock if necessary.
7. Transfer into a casserole. Top the cooked vegetables with mashed potatoes.
8. Bake in a preheated oven at 350F for 40 minutes, or until the potatoes are browned.
9. Serve with vegetables or a green salad.

parsley, adzuki beans, brown rice, water, vegetable oil, onion, carrots, soy sauce, tomato paste, garlic, oregano, basil, marjoram, bean stock, salt, potato

Taken from www.food.com/recipe/vegetarian-shepherds-pie-3893 (may not work)