Ingredients:

  • 1 tbsp Olive Oil (15ml)
  • 1 large Onion, chopped (approx. 200g)
  • 2 cloves Garlic, minced
  • 1 large Carrot, peeled and diced (approx. 150g)
  • 1 large Parsnip, peeled and diced (approx. 150g)
  • 1 large Sweet Potato, peeled and diced (approx. 300g)
  • 1 large Red Bell Pepper, cored and diced (approx. 200g)
  • 8 oz Halloumi Cheese, cubed (225g)
  • 2 tbsp Tomato Paste (30ml)
  • 1 cup Vegetable Broth (240ml)
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • Salt and Black Pepper to taste
  • 1 tbsp Balsamic Vinegar (15 ml)
  • 3 lbs Russet Potatoes, peeled and quartered (approx. 1.3 kg)
  • 4 tbsp Unsalted Butter (56g / 1/2 stick)
  • 1/2 cup Milk or Cream (120 ml)
  • Salt and White Pepper to taste
  • 2 tbsp Fresh Parsley, chopped (optional, for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Chop all vegetables to roughly uniform sizes.
  2. Toss vegetables (except halloumi) with olive oil, salt, pepper, thyme, and rosemary. Spread in a single layer on a roasting pan and roast for 25 minutes, stirring halfway through, until vegetables are tender-crisp.
  3. Add the halloumi and tomato paste to the roasting pan and toss well. Return to the oven for another 10 minutes, or until the halloumi is golden brown.
  4. Transfer the roasted vegetables and halloumi to a large skillet. Add the vegetable broth and balsamic vinegar. Simmer over medium heat for 5 minutes, allowing the sauce to thicken slightly. Adjust seasoning to taste.
  5. While the vegetables are roasting, boil the potatoes in salted water until tender. Drain well.
  6. Return potatoes to the pot. Add butter and milk/cream. Mash until smooth and creamy. Season with salt and white pepper to taste.
  7. Pour the vegetable and halloumi mixture into the baking dish. Spread the mashed potatoes evenly over the top.
  8. Bake in the preheated oven for 15-20 minutes, or until the mashed potato topping is lightly golden brown.
  9. Let stand for a few minutes before serving. Garnish with fresh parsley, if desired.