Black Bean Shepherdless Pie

Serves 5-6


1 tbsp coconut/ olive oil
1 large onion, finely diced
2 celery sticks, finely sliced
4 garlic cloves, minced
1 tsp smoked paprika
2 carrots, grated
1 red pepper, deseeded and finely sliced
2 x 400g tin black beans, rinsed and drained
400g tin chopped tomatoes
2 tbsp tomato puree
For the mash
1 kg parsnips, finely sliced
1.5 tbsp coconut oil
3 tbsp almond milk
2 tsp Dijon mustard

1.Add the oil to a large saucepan and place over a medium-high heat and sauté the onion and celery for approximately 5 minutes until softened.

2.Add the garlic and smoked paprika and cook for another 30 seconds.

3.Add the carrot and pepper and cook for a further 6-8 minutes until all the vegetables are soft and golden.

4.Add the beans, chopped tomatoes, tomato puree and 150ml of water to the saucepan and stir well to combine. Turn down the heat to a low simmer and cook for 20 minutes.

5.Preheat the oven to 200C. Prepare the mash by steaming the parsnip slices for approximately 10 minutes until soft. Once cooked, mash them until smooth and add the coconut oil, milk and mustard. Mix well to combine and season if necessary.

6.Add the bean mixture to a medium-large ovenproof dish and spoon over the parsnip mash. Bake in the oven for 20-25 minutes until golden on top and bubbling.

7.Serve straight away with a side of your favourite steamed green vegetables.

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