Shepherdless pie

How to make Shepherdless pie recipe - If you can’t find aduki beans, use drained canned lentils or even red kidney beans. Pied shepherdless recette

Special equipment • food processor

SERVES 4

Ingredients:
1½lb (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 x 15oz (425g) can aduki beans, drained and rinsed
2/3 cup hot vegetable stock
sea salt and freshly ground black pepper

Method:
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.