This recipe has nothing to do with Central-American sheep farmers, but is the result of an unlikely but happy marriage between English and Mexican cuisine. In other words: a vegan black bean stew full of Mexican-inspired flavours, topped with a layer of mashed potato and baked in the oven. This is comfort food at its best: warm, filling, full of flavour, surprisingly healthy and more than quick enough for a week-day supper. Serve with hotsauce, avocado, lime, fresh coriander, and crunchy lettuce.
Ingredients (for 2-3)
for the pie filling:
1 large onion, chopped
1 tsp cumin seeds, roughly ground
1 tsp coriander seeds, finely ground
1 tsp dried oregano
3 cloves of garlic, finely minced
1 carrot, peeled and chopped in 0.5 x 0.5 cm cubes
1 can of black beans, rinsed and drained
1/4 tsp hot smoked paprika
1/4 tsp cayenne pepper
1 tsp ground paprika
1/4 tsp ground allspice
350 g tomato passata
for the pie topping:
3 large, starchy potatoes (about 400-500g)
a knob of unsalted butter or glug of olive oil
1/4 tsp salt
On the side:
Shredded iceburg lettuce
hot sauce of choice
fresh coriander leaves
- Heat the oven to 200-220 degrees celsius (fan).
- Steam the potatoes until very tender. Then add the salt and butter or oil, mash them well and set aside.
- Heat some olive oil in an ovenproof casserole on low to medium heat. Add the chopped onion and the cumin seeds.
- When the onions are soft and translucent and starting to brown, add the ground coriander seeds, the dried oregano and the minced garlic. Fry for a minute.
- Add the chopped carrot and the drained black beans followed by the black pepper, allspice, cayenne, hot smoked paprika and regular paprika.
- Add the tomato passata and season everything with salt.
- Now take the pan off the heat and smooth the potato mash over the surface of the bean stew using a spoon. Don’t worry if the tomato sauce shows through in some places.
- You can use a fork to make nice ridges. At this point you could also add breadcrumbs or grated cheese.
- Bake in the oven for 15-20 minutes and serve with iceberg lettuce, avocado, lime, coriander leaves and your hotsauce of choice.
Welcome to Cuisine d’Eli! My name is Elizabeth and I’m a personal chef and caterer based in Utrecht, The Netherlands. Contact me for more information and bookings.
2 thoughts on “Mexican Shepherd’s Pie with Black Beans”
I absolutely love your take of the classic shepard’s pie… especially that it is vegan, plus the burst of flavours. And of course gorgeous moody photography! Bravo!
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Thanks, Annika! So glad to hear you like it 😀 .
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