Mixed-bean shepherd's pie

Swap the beef for some beans with this new take on an age-old recipe. It's good for lunches, suppers, and for the planet.

For the mash topping:

• 700g (1lb 9oz) floury potatoes (King Edward or Maris Piper), peeled and cut into chunks
• 150ml (¼ pint) milk

For the filling:

• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 1 clove of garlic, crushed
• 1 stick of celery, chopped
• 1 leek, halved and sliced
• 1 carrot, diced
• 420g can mixed beans, drained and rinsed
• 400g can chopped tomatoes
• 1 tsp dried mixed herbs
• 1 tsp tomato purée
• Salt and freshly ground black pepper

 

1. Preheat the oven to 180C/350F/Gas 4.
2. Cook the potatoes in a pan of lightly salted boiling water until tender.
3. Meanwhile heat the oil add the onion, garlic, celery, leek and carrot and fry gently for 10 minutes.
4. Add the beans, tomatoes, herbs or chilli powder and tomato purée with 3 tbsp water. Season to taste and simmer for 5 minutes.
5. When the potatoes are cooked drain and heat the milk to boiling point. Pour the milk over the potatoes and mash until smooth. Season to taste.
6. Spoon the beans and tomato mixture into an ovenproof dish and top with the mash.
7. Cook for 20 minutes.

Top tip

Serve with a glass of your favourite Fairtrade fruit juice to add another of your 4 a week.

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