Shepherd's Pie with Aduki Beans and Rice

Ingredients
water, for boiling salt & pepper
 * 1 teaspoon parsley
 * 4 ounces aduki beans, soaked
 * 2 ounces brown rice, soaked
 * 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
 * 1 lb potatoes, Mashed

Directions

 * 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.
 * Heat oil in a skillet. Fry the onions for 3 minutes.
 * Add the carrots and cook covered for 5 minutes.
 * Add the cooked beans and rice. Stir well and let saute for a few minutes, ensuring that the mixture does not burn.
 * Combine the soy sauce, tomato paste, herbs and stock.
 * 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.
 * Transfer into a casserole. Top the cooked vegetables with mashed potatoes.
 * Bake in a preheated oven at 350F for 40 minutes, or until the potatoes are browned.
 * Serve with vegetables or a green salad.