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By Neil Ralph

Easy, beany, shepherd’s pie.

Name: Easy, beany, shepherd’s pie.
Cuisine: European, British
Ingredients: 1kg softened sweet potatoes, either roasted (skin on, whole, then peeled off after roasting) or peeled, cubed, and boiled until soft.; 3 tbsp cashew cream (blend 60g soaked cashews, juice of one lemon, 2 tbsp nooch, 1/2 tsp of salt, 2 cloves garlic, splash of water to loosen); Olive oil; 1 onion, diced; 5 cloves garlic; 2 tsp smoked paprika; 3 tbsp tomato puree; 1 tbsp tamari or soy sauce; 500g black beans (or 2 x cans, drained and rinsed, Nb. You’ll see I used the water from one of the cans here in the video, which you can also do if you wish. As I added stock anyway I didn’t think it added much, so I would recommend rinsing. If you want to add the bean water from one can, use 250ml stock instead of 350ml); 240g kidney beans (or 1 can, drained and rinsed); 240g cooked brown or puy lentils, drained and rinsed if from a can; 2 bay leaves; 350ml vegetable stock; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 600g finely chopped mushrooms, I used a mix; 1 tbsp lemon juice

4 steps

Easy, beany, shepherd’s pie. Colourful comfort food at its finest 🥰

Updated at: Sun, 11 Feb 2024 19:37:47 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories472.3 kcal (24%)

Total Fat7.3 g (10%)

Carbs81.2 g (31%)

Sugars15.9 g (18%)

Protein22.6 g (45%)

Sodium1035.7 mg (52%)

Fiber20.6 g (73%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1kgsweet potatoes

softened, either roasted, skin on, whole, then peeled off after roasting, or peeled, cubed, and boiled until soft

3 Tbspcashew cream

blend 60g soaked cashews, juice of one lemon tbsp nooch /2 tsp of salt cloves garlic, splash of water to loosen

2 tspsmoked paprika

3 Tbsptomato puree

1 Tbsptamari

or soy sauce

500gblack beans cans

2, drained and rinsed, Nb from one cans anyway I didn’t think it added much, so I would recommend rinsing you want to add the bean water from one can, use 250ml stock instead of 350ml

240gkidney beans can

drained and rinsed

240gbrown lentils

cooked, or puy, drained and rinsed if from a can

2bay leaves

350mlvegetable stock

2 sprigsfresh rosemary

2 sprigsfresh thyme

600gmushrooms

finely chopped, I used a mix

1 Tbsplemon juice

Instructions

Step 1

If roasting the sweet potatoes whole and scooping out the soft flesh to mash, pop the oven on at 200c, oil, stab a few times and put them in for 40-45 mins. If boiling them, peel, roughly cube and boil until soft. Remove, drain and steam dry.

Step 2

Fry off the chopped mushrooms (you can chop them in a food processor for ease) on a high heat, in a dry pan (no oil), for 10 mins until all or most of their water has evaporated. Set aside and wipe out the pan.

Step 3

Fry onion for 8-10 mins on a medium heat with a pinch of salt until soft and reduced in volume. Add the garlic, paprika and bay leaves, fry for 3-4 mins more. Add the tomato paste and fry until it turns a deep shade of red. Deglaze with the tamari or soy. Add all the beans, cooked mushrooms, lentils, stock and fresh herbs. Cook down on a medium heat for 10-15 mins, then take off the hob, add the lemon and season to taste.

Step 4

Turn on the oven to 180c. Mash the soft potatoes with the cashew cream, season to taste. Layer over the beans and bake until golden.

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