Name Beany Shepherds Pie


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  • Serves: 2
  • Complexity: advanced
  • kcal: 1 Sin on Green, 22 Sins on Original
  • Origin: North Europe
Beany Shepherds Pie


  • 113g/4 oz aduki beans
  • 57g/2 oz brown rice
  • Fry Light, for spraying
  • 1 onion, peeled & finely chopped
  • 2 sticks celery, diced
  • 227g/8 oz carrots, diced
  • 1 tsp Vecon
  • soy sauce
  • 2 tbsp tomato puree
  • 1 tsp dried mixed herbs
  • salt & ground black pepper
  • 454g/1 lb potatoes, peeled
  • 3 tbsp skimmed milk

Rinse the beans and rice, place in a bowl, cover with cold water and leave to soak overnight. Drain and rinse under running cold water. Transfer to a large saucepan and cover with water, bring to the boil and simmer for 40 minutes, or until tender and cooked. Drain the beans and rice but reserve the water to use as stock. Spray a non-stick saucepan with Fry Light and cook the onion and celery for 5 minutes. Add the carrots and cook for a further 2-3 minutes. Stir in the beans and rice. Make 284ml / 1/2 pint of stock using the reserved water and the Vecon. Add the soy sauce, tomato puree and herbs. Pour over the bean and rice mixture, bring to the boil and simmer for 20-30 minutes. Season to taste and add more water if necessary so that the final mixture is moist. Transfer to a ovenproof dish. Cook the potatoes in a large pan of boiling water for about 15-20 minutes until tender. Drain and mash with the milk. Season to taste and spread over the bean mixture. Bake in a preheated oven at 180°C, 350°F, Gas Mark 4 for 35-40 minutes until the topping is crisp and golden.

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