Another Russian name, this time for a mashed potato and white sauce bake. As is often the case, when I first encountered this dish it had been made with meat, but I figured it would be easy to substitute a vegetarian filling. I used a walnut and bean filling and it was very successful, although different fillings could be just as good. Spinach and mushroom springs to mind as a nice alternative.
Ingredients
About 600g of cheese sauce
or vegan white sauce
Some mashed potato
1 tin of red kidney beans
1 carrot
1 onion
2 or 3 teaspoons of tomato paste
A handful of walnuts
Oil
Black pepper
Salt
Chop the carrot and onion finely and fry gently for about five minutes. Pound or finely chop the walnuts and add to the pan. Fry for a further couple of minutes before adding the beans, tomato paste, pepper, salt and a little water. Simmer the sauce for another five minutes.
Lightly grease a shallow baking dish and then spread the mashed potato on the bottom. Next spread the walnut and bean sauce on the potato. Finish of with a layer of white sauce. Top with a little grated cheese or perhaps a few pumpkin seeds.
Bake in a very hot oven for about half an hour.