Mixed bean and mushroom shepherd's pie

Ingredients

• 3 tbsp olive oil, divided
• 1 brown onion, finely chopped
• 2 garlic gloves, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 150 g button mushrooms, thinly sliced
• 3 tbsp tomato paste
• 2 tbsp tamari
• 400 g can red kidney beans, drained
• 400 g cannellini beans, drained
• 1½ cups vegetable stock
• 1 large cauliflower, steamed
• 3-4 tbsp oat milk
• Salt and black pepper

Instructions

1. Heat 2 tbsp oil in a large, heavy-based saucepan over medium heat. Add the onion, garlic, carrot and celery and cook, stirring occasionally, for 5 minutes, or until softened. Stir through the mushrooms and tomato paste and cook, stirring occasionally, for a further 5 minutes, or until the mushrooms have softened.
2. Add the tamari, red kidney beans, cannellini beans and vegetable stock to the pan. Bring to a simmer and cook, stirring occasionally, for 12-15 minutes, or until the mixture has reduced and thickened. Remove from the heat, then spoon into a 2 litre oven-proof baking dish. Preheat the oven grill to high heat.
3. Combine the steamed cauliflower, oat milk and a generous sprinkle of salt and pepper in a food processor (or blender) and blitz to a thick purée. Spoon the cauliflower purée over the mushroom and bean filling, using a fork to create a pattern if you like, then drizzle with the remaining oil. Grill for 4-5 minutes, or until the topping is golden and crisp.
4. Serve the mixed bean and mushroom shepherd’s pie hot.

Recipe from 2040: A Handbook for the Regeneration (Macmillan, 2019).

Photography by Jiwon Kim.

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