Shepherd’s beany pie

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.

 beany-shepherds-pie-whole

And he did. As did I. I especially liked the cheesy topping.

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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.

 beany-shepherds-pie-served

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

  1. Preheat the oven to 200C/gas mark 6.
  2. 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.
  3. Drain the peas and mash or blend them, depending on the texture you want.
  4. 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.
  5. 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.
  6. Bake in the oven for 35-40 minutes or until golden brown.
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