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Shepherdless Pie

This meat-free dish is just as good as the original version.

Prep Time: 15M

Cooking Time: 30M

Serves: Serves 4


  • 11/2lb (675g) russet (baking) potatoes, peeled and quartered
  • 1 tbsp butter, plus extra for dotting on top
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 bay leaf
  • 3 celery ribs, finely chopped
  • 3 carrots, finely chopped
  • 7oz (200g) mushrooms, coarsely chopped
  • handful of fresh thyme sprigs, leaves picked (reserve some for garnish)
  • splash of soy sauce
  • 1 Ã-- 15oz (425g) can aduki beans, drained and rinsed
  • 2/3 cup hot vegetable stock
  • sea salt and freshly ground black pepper
Shepherdless Pie photo

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  1. Preheat the oven to 400°F (200°C). To make the topping, boil the potatoes in a saucepan of salted water for 15-20 minutes, or until soft. Drain the potatoes, then mash. Add the butter, and mash again. Set aside and keep warm.
  2. Meanwhile, heat the oil in a large frying pan over low heat. Add the onion, bay leaf, and a pinch of salt, and cook for 5 minutes until the onion is soft. Add the celery and carrot and cook for another 5 minutes.
  3. Pulse the mushrooms several times in a food processor-you want them finely chopped, but not mushy. Add these to the pan along with the thyme leaves and soy sauce, and cook for 5-10 minutes, until the mushrooms begin to release their juices. Add the aduki beans, and season well with salt and pepper. Pour in the stock, bring to a boil, reduce the heat slightly, and simmer for 5 minutes.
  4. Scrape into a baking dish and top with the reserved mashed potatoes. Dot with butter, and bake until the topping is crisp and golden. Serve hot.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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