Veggie shepherd’s pie
Prep Time
Price Per Serving
Cooking Mode
1.5 L (6 cups) cup Potatoes, peeled and chopped
2 can of 398 mL cup black beans
15 ml (1 tbsp) tbsp Olive oil
½ Onion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
227 g (8 oz) oz Mushrooms, finely sliced
15 mL (1 tbsp) tbsp Fresh thyme, chopped
5 ml (1 tsp) tsp Worstershire sauce
45 ml (3 tbsp) tbsp Tomato paste
Salt and freshly ground pepper
30 ml (2 tbsp) tbsp Butter
125 ml (½ cup) cup Milk
500 ml (2 cups) cup Frozen corn kernels
1.5 L (6 cups) cup Potatoes, peeled and chopped
2 can of 398 mL cup black beans
15 ml (1 tbsp) tbsp Olive oil
½ Onion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
227 g (8 oz) oz Mushrooms, finely sliced
15 mL (1 tbsp) tbsp Fresh thyme, chopped
5 ml (1 tsp) tsp Worstershire sauce
45 ml (3 tbsp) tbsp Tomato paste
Salt and freshly ground pepper
30 ml (2 tbsp) tbsp Butter
125 ml (½ cup) cup Milk
500 ml (2 cups) cup Frozen corn kernels
Directions
1Preheat oven to 350 ºF (180 ºC).
2In a large saucepan, cook potatoes in salted water for about 20 minutes or until tender.
3Meanwhile, add 1 can of black beans to a bowl and mash with vegetables using a pestle.
4In a large saucepan, heat the oil to medium-high heat and sauté onions, celery and mushrooms for 5 minutes.
5In the pan, add thyme, Worcestershire sauce, tomato paste and mashed and whole beans. Season to taste, stir well and return to heat.
6Drain potatoes and mash. Add butter, then milk. Season to taste.
7In an ovenproof dish, spread the black bean mixture, cover with corn and mashed potatoes.
8Bake for 20 minutes.
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