Mexican Shepherd’s Pie with Black Beans

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:

olive oil

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

black pepper


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

Sliced avocado

hot sauce of choice

lime wedges

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

  1. 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!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s