Hmmm. The name of this dish doesn't quite work. No sheep or shepherds are involved in its construction! Suggestions for a new name are most welcome ...
1 cup cheese, grated
1 cup red kidney beans (tinned, or rehydrated)
2 large onions, chopped
1 tbsp butter
1 green capsicum, diced
2 tbsp wholemeal flour *
1 cup vegetable stock
basil, oregano, paprika and/or parsley (to taste)
1 tbsp soy sauce *
2 tbsp tomato paste
baby corn spears
Boil the potatoes, and when they are soft mash with the cheese and milk. While the potatoes are cooking, combine all other ingredients in a large microwaveable container, and cook on high for 7 minutes, stirring occasionally. Put the vegetable mixture into a large casserole dish and top with the potato mixture. Bake at 180 degrees C for 30 minutes. Serves four to six, and is reheatable.
* for a gluten free version, use tamari instead of soy sauce, and either omit the flour or replace it with a gluten free thickener such as rice or potato flour.