Smoky Bean and Vegetable Shepherd's Pie with Champ Topping
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Ingredients
- 800 g mixed beans
- 2 carrots, diced
- 1 onion, finely chopped
- 400 g chopped tomatoes
- 1 tsp smoked paprika
- 800 g floury potatoes, peeled and chopped
- 4 spring onions, sliced
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 481 kcal
- Protein
- 19.2 g
- Carbohydrate
- 69.6 g
- of which sugars
- 12.3 g
- Fat
- 8.8 g
- of which saturates
- 1.4 g
- Fibre
- 19.7 g
- Salt
- 1.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Heat 1 tablespoon of the olive oil in a pan and soften the onion and carrots for 8 minutes.
- 2
Stir in the smoked paprika, chopped tomatoes and beans and simmer for 10 minutes until thickened, then tip into a baking dish.
- 3
Boil the potatoes for 15-18 minutes until tender, then drain and mash with the remaining olive oil, stirring in the spring onions to make a champ topping.
- 4
Spread the champ over the bean mixture, scoring the top with a fork.
- 5
Bake for 20-25 minutes until the top is golden and the filling is bubbling.
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