• 8 oz (225 g) peas
• Sprig of mint
• 1 large carrot
• 2 medium onions
• 2 large tomatoes
• 1 oz (28 g) olive oil
• Vegetable stock or water
• Salt and pepper
• 1 dessertspoonful of chopped parsley
• ½ oz (14 g) flour

For the potato case:

• 2 lbs (900 g) mashed potatoes
• 1 egg
• 1 oz (28 g) butter
• Salt and pepper

Method:

1. Shell and wash the peas. Peel and cut the vegetables into dice. Skin and slice the tomatoes.
2. Heat the olive oil in a pan and lightly fry all the vegetables, except the peas.
3. Add sufficient stock to barely cover the vegetables. Season with salt and pepper.
4. Cover the pan and cook slowly for about 1 hour until the vegetables are tender.
5. To make the potato case, turn the sieved potatoes into a pan with the melted butter and beat in the egg, salt and pepper. Heat very gently until the potato mixture is warm.
6. Turn the potatoes into a cake tin and mould thickly around the sides and bottom.
7. Bake in the oven at Gas Mark 7 (425°F/220°C) for about 30 minutes.
8. Cook the peas in plenty of boiling, salted water, to which has been added a sprig or two of fresh mint.
9. When tender, strain and add to the remainder of the vegetables.  Thicken the stew with a little flour mixed to a smooth paste with water. Simmer again for a further 5 minutes. The stew should be rather thick.
10. Turn the cooked potato case out of the tin and pile the stewed vegetables into it.
11. Sprinkle with finely chopped parsley before serving.

Serves 4.