Shepherdless Pie

This recipe came about as I had some vegetables needed using up, so you can be creative with this dish and swap ingredients.   You could use different beans, vary the vegetables, use just potatoes for the mash or even use butternut squash, its a versatile recipe and makes enough for four, so I froze half for another day.

1 large onion 

2 garlic cloves crushed

400 g can cannellini beans

1 tsp Marmite

1 vegetable stock cube

1 tbsp tomato puree

4 carrots

70 g sweetcorn

Handful of spinach

8 chestnut mushrooms

Bisto gravy granules

5 small potatoes

3 large sweet potatoes

Oat milk

1 tbsp vegan margarine

1 tbsp rapeseed oil

Salt and pepper

Serves 4

Pre-heat the oven to 180°.

Finely chop the onions, carrots and mushrooms and put in a pan with the garlic and oil and cook for 10-15 mins until starting to soften.

Whilst this is cooking, peel and chop the potatoes and sweet potatoes and boil until tender, drain and mash with some oat milk, margarine and season with salt and pepper.

Crumble the stock cube into the pan, add the sweetcorn, tomato puree and marmite and cook for 5 mins, stirring to avoid sticking. 

Add the spinach and cook until the spinach wilts down, then sprinkle in three teaspoons of Bisto gravy granules and 100 ml hot water.

Add the beans and their liquid to the pan and cook for 10-15 mins, until the mixture  is rich and thick, then check the seasoning and add salt and pepper to taste.

Pour the mixture into an ovenproof dish, top with the mash spreading it evenly over the bean mixture and decorate with a fork if you like.

Bake in the oven for 30-40 mins until the mash topping is nicely browned and the filling is hot and bubbling.   

I like to serve with mushy peas and extra gravy for a substantial and satisfying meal.