Red bean shepherd's pie
This veggie version of the classic uses the food processor’s shredding attachment to make short work of a rösti topping. The filling is made with creamy queen red beans, simmered in miso and herbs to give the dish a rich, meaty flavour.
- CourseMain meal
- Prepare30 mins
- Cook1 hr 25 mins
- Total time1 hr 55 mins
- 1 carrot, peeled
- 2 sticks celery, halved
- 1 onion, quartered
- 250g pack chestnut mushrooms
- 2 tbsp olive oil
- 1 clove/s garlic, crushed
- 3 tbsp tomato purée
- 2 tsp brown rice miso
- 1 sprig/s rosemary, leaves finely chopped
- 2 x 700g Bold Bean Co Queen Red Beans
- 1.3kg floury potatoes (such as Maris Piper), peeled
- 80g unsalted butter
- 12 sage leaves, 5 shredded, rest left whole
- 50g mature Cheddar or Italian vegetarian hard cheese, grated
Insert the dicing attachment into the food processor. Use to dice the carrot, celery and onion, then set these aside in a bowl. Remove the dicing attachment and separately pulse the mushrooms in the main bowl of the food processor until coarsely chopped.
Heat the oil in a large saucepan or casserole dish. Add the mushrooms and fry over a high heat for 7-10 minutes, until the liquid has evaporated. Lower the heat to medium-high and add the diced veg with a pinch of salt; fry for 7-10 minutes until softened and translucent. Add the garlic and cook for 3 minutes more. Stir though the tomato purée, miso, rosemary and beans with their liquid. Bring to a simmer, cover and cook over a medium-low heat for 20 minutes.
Meanwhile, pass the potatoes through the food processor’s shredding attachment. Put into a double layer of clean kitchen cloths (or a clean tea towel) and squeeze through as much excess liquid as you can. Heat 50g butter in a large frying or sauté pan. Once foaming, add the potatoes and shredded sage leaves. Fry over a medium heat for 10 minutes until the potatoes begin to turn golden.
Preheat the oven to 200°C, gas mark 6. Spoon the bean filling into an ovenproof dish (about 30cm x 20cm). Top with the potato mixture and cheese, then bake for 35-40 minutes or until golden brown and bubbling at the edges. Meanwhile, heat the remaining 30g butter in a small pan over a medium heat and fry the whole sage leaves for 3-5 minutes until crispy. Scatter the leaves over the rösti, then serve with roasted or steamed green veg, if liked.
Typical values per serving when made using specific products in recipe