Vegetarian shepherd’s pie

5 servings

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (16)

15.00 ml fresh chillies — 573
5.00 garlic — cloves, sliced
2.00 green pepper — chopped
250.00 g courgettes — thinly sliced
250.00 ml tomatoes — tinned, peeled and chopped
3.00 ml salt
black pepper — freshly ground
410.00 g butter beans — tinned, drained and rinsed
400.00 g red kidney beans — tinned, drained and rinsed
400.00 ml chickpeas — cooked
15.00 ml fresh sage
lemon juice — to taste
600.00 g potatoes — mashed
40.00 g parmesan cheese
3.00 ml paprika
Tap for ingredients
Tap for ingredients


1. Preheat the oven to 190 ºC. Heat 10 ml of the oil in a frying pan over a moderate heat for 1 minute. Add 2 of the garlic cloves and sauté for 1 minute.

2. Add the peppers and courgettes, sauté, stirring occasionally, for 4 minutes or until they are al dente (cooked, but firm). Add 180 ml of the tomatoes, salt and black pepper and cook, uncovered for 5 minutes longer.

3. Place the canned beans, chickpeas, the remaining oil, garlic, tomatoes and sage in a food processor, and purée until smooth. Season with lemon juice, salt and black pepper.

4. Spoon the purée into a lightly greased casserole dish, top with the courgette mixture. Flavour the mashed potatoes with Parmesan and seasoning, and then spoon on top.

5. Bake, uncovered, for 25 minutes or until the potatoes are lightly browned. Sprinkle with paprika if desired.

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.