Three-bean shepherd's pie
TM6 TM5 TM31

Three-bean shepherd's pie

4.3 (35 ratings)

Ingredients

  • 80 g dried chickpeas
  • 80 g dried borlotti beans
  • 80 g dried kidney beans
  • 1000 g water

Vegetable filling

  • 130 g water
  • 20 g dried shiitake mushrooms, cut into slices
  • 2 garlic cloves
  • ⅛ tsp asafoetida (optional - see Tips)
  • 1 brown onion (approx. 150 g), cut into halves
  • 20 g unsalted butter
  • 6 sprigs fresh flat-leaf parsley, leaves only
  • 170 g tomatoes, cut into halves
  • 200 g zucchini, trimmed and cut into quarters
  • 70 g celery stalks, cut into quarters
  • 150 g potatoes, peeled and cut into pieces (2 cm)
  • 120 g carrot, peeled and cut into pieces (2 cm)
  • 2 tbsp Vegetable stock paste (see Tips)
  • 2 tsp dried thyme
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 60 g red wine
  • 50 g tomato paste
  • 100 g fresh field mushrooms, cut into slices (5 mm)

Sweet potato topping

  • 50 g Parmesan cheese, cut into pieces (3 cm)
  • 250 g full cream milk
  • ⅛ tsp sea salt, to taste
  • ⅛ tsp ground black pepper, to taste
  • 1000 g sweet potato, peeled and cut into pieces (3-4 cm)
  • 30 g unsalted butter
  • sea salt, to taste
  • ground black pepper, to taste

Nutrition
per 1 portion
Calories
1639.7 kJ / 390.3 kcal
Protein
16.8 g
Carbohydrates
45.3 g
Fat
12 g
Saturated fat
7.1 g
Fiber
15 g
Sodium
943.7 mg

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