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

Calories641.2 kcal (32%)

Total Fat7.7 g (11%)

Carbs111.8 g (43%)

Sugars16.4 g (18%)

Protein34.1 g (68%)

Sodium924.4 mg (46%)

Fiber27.6 g (98%)

% 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, 2 tbsp nooch, 1/2 tsp of salt, 2 cloves garlic, splash of water to loosen

2 tspsmoked paprika

3 Tbsptomato puree

1 Tbsptamari

or soy sauce

500gblack beans

or 2 cans, drained and rinsed, Nb You’ll see I used the water from one of the cans here, which you can also do if you wish I added stock, so I would recommend rinsing water

240gkidney beans

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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