Veggie shepherd’s pie
Veggie shepherd’s pie
Print RecipeIngredients
- 6 cups of Peeled and chopped Potatoes.
- 2 cans of 398 mL of Black beans.
- 15 ml of Olive oil.
- 1/2 of Chopped Onion
- 2 of Chopped Celery stalks
- 2 Cloves of Garlic
- 227 g of Finely sliced Mushrooms
- 15 ml of Chopped Fresh Thyme
- 5 ml of Worcestershire sauce
- 45 ml of Tomato paste
- To taste of Pepper & Salt
- 30 ml of Butter
- 125 ml of Milk
- 500 ml of Frozen Corn kernels
Instructions
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.
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