Veggie shepherd’s pie
Veggie shepherd’s pie

Preparation time 20 minutes

Total time: 1 hour 5 minutes

Ingredients

  1. 1.5 L (6 cups) Potatoes, peeled and chopped
  2. 2 cans of 398 mL black beans
  3. 15 ml (1 tbsp) Olive oil
  4. 1/2 Onion, chopped
  5. 2 Stalks celery, chopped
  6. 2 Cloves garlic, chopped
  7. 227g (8 oz) Mushrooms, finely sliced
  8. 15 mL (1 tbsp) Fresh thyme, chopped
  9. 5 ml (1 tsp) Worstershire sauce
  10. 45 ml (3 tbsp) Tomato paste
  11. Salt and freshly ground pepper
  12. 30 ml (2 tbsp) Butter
  13. 125 ml (1/2 cup) Milk
  14. 500 ml (2 cups) Frozen corn kernels

Directions

  1. Preheat oven to 350 ºF (180 ºC).

  2. In a large saucepan, cook potatoes in salted water for about 20 minutes or until tender.

  3. Meanwhile, add 1 can of black beans to a bowl and mash with vegetables using a pestle.

  4. In a large saucepan, heat the oil to medium-high heat and sauté onions, celery and mushrooms for 5 minutes.

  5. In the pan, add thyme, Worcestershire sauce, tomato paste and mashed and whole beans. Season to taste, stir well and return to heat.

  6. Drain potatoes and mash. Add butter, then milk. Season to taste.

  7. In an ovenproof dish, spread the black bean mixture, cover with corn and mashed potatoes.

  8. Bake for 20 minutes.

This Veggie shepherd’s pie is a recipe from Bonduelle.

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