Red bean shepherd's pie

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. 

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Gluten freeVegetarianHealthy1 of your 5 a day
  • Serves6
  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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


2,521kJ/ 602kcals



Saturated Fat












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3 out of 5 stars1 rating