CREAMY TOMATO, MUSHROOM, KALE & BLACK BEAN SHEPHERD'S PIE

Name: CREAMY TOMATO, MUSHROOM, KALE & BLACK BEAN SHEPHERD'S PIE
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: European, British
Ingredients: 125g chopped kale leaves (with tough stem removed) or 250g spinach, or a mix of both; 2 tablespoons olive oil; 1 onion, diced; 2-3 cloves garlic, chopped; 1.5 tablespoons chopped thyme leaves y; .5 teaspoon ground cumin; 500g mushrooms (e.g. button and/or Portobello), sliced; 3 tablespoons tomato paste; 1 cup cream or Cashew Cream, see recipe; 400g can black beans, rinsed and drained; 1kg mix of agria potatoes, kumara and carrots, peeled and chopped; knob of butter; 2-3 tablespoons milk; 1 cup grated cheese; .5 cup grated parmesan; .25 cup finely chopped curly parsley

7 steps

Prep:20minCook:35min

A vegetarian version of the classic. It's a winter comfort food favorite in our house. The creamy tomato mushroom filling, bulked out with greens and black beans could also be topped with pastry to make pot pies. Either way, it'll warm you up on a cold night.

Updated at: Thu, 17 Aug 2023 00:13:31 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories570.2 kcal (29%)

Total Fat32.4 g (46%)

Carbs50.9 g (20%)

Sugars8.8 g (10%)

Protein21.4 g (43%)

Sodium453.4 mg (23%)

Fiber10.1 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

125gkale leaves

chopped, with tough stem removed

2 tablespoonsolive oil

1 ½ tablespoonsthyme leaves

chopped

½ teaspoonground cumin

500gmushrooms

button and/, or Portobello, sliced

3 tablespoonstomato paste

1 cupcream

or Cashew Cream

400gcan black beans

rinsed and drained

Topping

1kgagria potatoes

mix, peeled and chopped

kumara

carrots

butter

2 tablespoonsmilk

1 cupgrated cheese

½ cupparmesan

grated

¼ cupcurly parsley

finely chopped

Instructions

Step 1

Preheat oven to 200°C. Use your hands to squeeze out excess water, then chop.

Step 2

Place kale/spinach in a large heatproof bowl and pour over boiling water to cover. Leave for a few minutes until bright green and wilted, then run under cold water to cool and drain well. Use your hands to squeeze out excess water, then chop.

Step 3

Cook potatoes, kumara and carrot in boiling salted water for 10-15 minutes until tender. Drain well and mash with butter and milk. Season to taste with salt and pepper.

Step 4

Heat olive oil in a large fry pan on medium heat. Cook onion, garlic and thyme, with a good pinch of salt, for 2-3 minutes or until onion is soft.

Step 5

Add cumin, mushrooms, a drizzle more olive oil and continue cooking for 4-5 minutes until soft and most of the moisture has evaporated.

Step 6

Stir in tomato paste, cream (see cashew cream recipe), cooked greens and black beans and season to taste with salt and pepper. Simmer for 4-5 minutes until thickened.

Step 7

Spoon filling into a large dish or individual ramekins or pie dishes. Top with mash, and sprinkle with cheeses and parsley. Bake for 15-20 minutes until cheese is bubbly and golden.