https://www.lifestylefood.com.au/recipes/6299/veggie-shepherds-pie

LifestyleFOOD.com.au

This shepherdless pie is a vegetarian version of the British classic made with cannellini beans, mushrooms and butternut squash.

Ingredients

  • For the sweet potato mash

  • 1.5kg sweet potatoes

  • 1 bunch spring onions, chopped

  • 150ml semi-skimmed milk

  • 3 tsp Dijon mustard

  • Knob of butter

  • For the pie filling

  • 3 tbsp olive oil

  • 10 whole button onions, peeled

  • 1 carrot, peeled and diced

  • Sprig of thyme

  • ¼ butternut squash, peeled and diced

  • 55g (2 oz) button mushrooms, quartered

  • 1 x 400g (14oz) can cannellini beans

  • Pepper and salt to taste

  • Half a large jar of passata

  • 150ml (5 fl oz) double cream

  • To finish

  • 85g (3 oz) cheddar cheese

  • Green beans, steamed, to serve

Method

  • For the mash:

  • 1.

    Peel and cut the potatoes into even-sized chunks. Steam or cook in boiling water until tender, about 15–20 minutes.

  • 2.

    Put the spring onions and milk in a small saucepan and simmer very gently, covered, for about 5 minutes.

  • 3.

    Drain the potatoes and return them to the pan to dry out over a low heat. Roughly mash, then stir in the onions with their liquid, a knob of butter and the mustard.

  • For the pie filling:

  • 1.

    Heat the olive oil, add the carrot, thyme, squash, mushrooms, beans, salt and pepper and passata and over a gentle heat cook until the vegetables start to soften. Take out the sprig of thyme, add the cream and stir through.

  • To finish:

  • 1.

    Pre-heat oven to 190ºC/375ºF/gas mark 5. Spoon the mixture into a casserole dish, top with the mash and grate a layer of cheese on top. Heat in the oven for 20 minutes until the cheese has melted and formed a golden crust. Serve with green beans.

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