Shepherd's Pie with Aduki Beans and Rice

Ingredients

 * 1 teaspoon parsley
 * 4 ounces aduki beans, soaked
 * 2 ounces brown rice, soaked
 * 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
 * ½ teaspoon oregano
 * 1 teaspoon basil
 * ½ teaspoon marjoram
 * 275 ml bean stock
 * salt and pepper
 * 1 lb potatoes, mashed

Directions

 * 1) Wash the beans and rice in plenty of cold water.
 * 2) Combine about 4 cups of water with beans and rice and cook for 50 minutes or until the beans are soft.
 * 3) Drain, reserving the stock for later.
 * 4) Heat oil in a skillet.
 * 5) Fry the onions for 3 minutes.
 * 6) Add the carrots and cook covered for 5 minutes.
 * 7) Add the cooked beans and rice.
 * 8) Stir well and let sauté for a few minutes, ensuring that the mixture does not burn.
 * 9) Combine the soy sauce, tomato paste, herbs and stock.
 * 10) Mix well and pour into the skillet.
 * 11) Bring to a boil, reduce heat to very low, partially cover and simmer gently for 30 minutes, stirring frequently to prevent it burning.
 * 12) Add more stock if necessary.
 * 13) Transfer into a casserole.
 * 14) Top the cooked vegetables with mashed potatoes.
 * 15) Bake in a preheated oven at 350 °F for 40 minutes, or until the potatoes are browned.
 * 16) Serve with vegetables or a green salad.