Three-Bean Shepherd’s Pie

  

 

Ingredients

For the mashed potatoes

750 g potatoes, peeled and chopped

1 tbsp vegan butter

Black pepper, to taste

For the bean filling

2 tbsp olive oil

1 onion, peeled and chopped

2 garlic cloves, crushed

150 g mushrooms, sliced

1 red pepper, de-seeded and diced

1 yellow pepper, de-seeded and sliced

2 medium carrots, peeled and finely chopped

200 g aduki beans/ Red moong beans/ Red karamami

200 g kidney beans

200 g borlotti beans/ borlotti beans

1 tsp dried thyme

1 handful fresh parsley, chopped

A splash of vegan red wine (optional)

375 ml vegetable stock

1 heaped tbsp cornflour

1 tbsp tomato paste or purée

Method

Preheat the oven to 180°C.

Boil the potatoes until tender, then drain and mash with vegan butter and black pepper. Set aside.

Heat olive oil in a large pan and soften the onion. Add garlic and mushrooms and cook for 2 minutes.

Add herbs, beans, carrots, and peppers; stir well.

Pour in stock and wine (if using), bring to the boil, then simmer for 8 minutes.

Mix cornflour with 2 tbsp cold water, stir in tomato paste, and add to the pan to thicken.

Transfer to a baking dish, top with mashed potatoes, and bake for 25–30 minutes until golden.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs