- 2 x 410g cans of Aduki Beans in water
- 115g Basmati Rice
- 2 tbsp olive oil
- 500ml water
- 2 medium onions
- 450g carrots
- 4tbsp dark soy sauce
- 4tbsp tomato puree
- 2tbsp dried mixed herbs
- 1250G white potatoes
- 2 heaped teaspoons English mustard
- 50g dairy free margarine (I use Flora Buttery)
- Salt and Pepper to taste
- Heat the olive oil in a large saucepan over a medium heat. Finely dice the carrots and onions and fry off in the hot oil. When the vegetables have caramelised, remove the pan from the heat. Add the water and rice to the pan, alongside the aduki beans (including any liquid from the cans.) Stir in the soy sauce, tomato puree, dried mixed herbs, a generous pinch of salt and a good grinding of black pepper. Return the pan to the heat and simmer the mix (with the pan lid on) for around 30 minutes. Remember to stir the mix periodically to stop it from sticking to the bottom.
- While the bean mix simmers, peel and quarter 1.25KG of white potatoes. Boil in salted water until they are soft, before mashing with the mustard, margarine, salt and pepper to taste.
- Preheat the oven to 200C/400F/Gas Mark 6.
- When the bean mix is ready, pour it into a deep sided oven roasting tin. Splodge the top with the mustard mash potato and smooth to form an even layer. Finally, drag a fork across the top of the potato to resemble a recently ploughed field before placing into the oven to bake for 40 minutes.
- Serve as you would shepherd’s pie and enjoy!
- Category: Vegan, Vegetarian
- Cuisine: British, Vegan
Keywords: vegan food, vegetarian food, vegetarian shepherd's pie, vegan shepherd's pie, aduki beans