The Meat Eater saw the amount of washing up and asked what was for dinner. I said it’s like a shepherd’s pie, but with beans. He asked if I’d made it before and I said no. He looked scared. I didn’t know why he looked scared as most things I make, I haven’t made before and anyway he likes beans and he likes potatoes so I told him he’d like this.
And he did. As did I. I especially liked the cheesy topping.
Despite the recipe (which is taken from Rose Eliot’s New Complete Vegetarian) using quite a few pans, it’s quick and easy to make. I used dried parsley instead of fresh and mixed herbs instead of herbes de Provence.
Shepherd’s Beany Pie (serves 4)
2 tbsp olive oil
1 large onion, chopped
1 garlic clove, crushed
50g mushrooms, chopped
2 x 400g cans black-eyed peas
400g canned chopped tomatoes
1 tbsp tomato purée
1 tbsp chopped fresh flat-leaf parsley
1 tsp herbes de Provence
salt and freshly ground black pepper
700g mashed potatoes
50g grated cheese
- Preheat the oven to 200C/gas mark 6.
- Heat the oil in a large saucepan and fry the onion and garlic for about 5 minutes, then add the mushrooms and go on cooking for another 4-5 minutes.
- Drain the peas and mash or blend them, depending on the texture you want.
- Add the peas to the pan, along with the tomatoes, tomato purée, parsley and herbes de Provence and cook over a gentle heat for 10 minutes. Then season with salt and pepper.
- Spoon the mixture into a shallow ovenproof dish, spread the mashed potato evenly over the top, rough up the surface with a fork and sprinkle with grated cheese.
- Bake in the oven for 35-40 minutes or until golden brown.