This pie does exactly what it says! It is an old favorite of mine, and something I started making when the kids were small, but I’ve added a few more spices here to please my taste buds. You know when you’ve been on a long walk and your cheeks are stinging from the wind and you get home and all you want is something to warm your cockles and make you feel cozy? Well, this is that dish. Full of mood-boosting ingredients, it’s the ultimate wholesome dinner for anyone who needs some comfort.
SERVES 4 | Prep time: 10 minutes | Cooking time: 1 hour
For the mashed potato topping
12 oz potatoes, chopped
14 oz sweet potatoes, chopped
sea salt and freshly ground black pepper
3 tbsp plant-based milk
3 tbsp olive oil
For the filling
3 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 leek, chopped
2 celery stalks, chopped
1 carrot, chopped into smallish chunks
1 tsp smoked paprika
1 tsp ground cinnamon
1 (15-oz) can kidney beans
1 (15-oz) can cannellini beans
1 (15-oz) can chickpeas
¾ cup dried red lentils
1 (14.5-oz) can diced tomatoes
1¼ cups veggie stock (see this page for homemade)
2 bay leaves
sea salt and freshly ground black pepper
1 tbsp tamari
2 tsp dried thyme
a handful of parsley leaves
mixed salad, tossed in olive oil and a pinch of sea salt, to serve
First make the mash. Bring a large saucepan of water to a boil. Add all the potatoes and a pinch of sea salt and cook for 20 minutes, until soft.
While the potatoes are cooking, heat 3 tbsp olive oil in another large saucepan set over medium heat. Cook the onion and garlic for 2 minutes, until starting to soften. Add the leek, celery, and carrot and continue cooking on low heat for about 5 minutes, until they soften.
Add the paprika, cinnamon, kidney and cannellini beans, chickpeas, lentils, and tomatoes. Give the mix a really good stir, then add the stock and bay leaves. Season with salt and pepper and simmer on low for 15 minutes, until the lentils are soft. (Add a little extra water if it’s starting to look too thick—it should have the consistency of a shepherd’s pie filling.)
Preheat the oven to 400˚F.
Drain the spuds and return them to the saucepan (a large bowl is OK, too). Add the plant-based milk and 3 tbsp olive oil, and mash with a potato masher until smooth. Season with salt and pepper.
Stir the tamari, thyme, and parsley into the beans mixture and spoon it into a large pie dish (remove the bay leaves if you can find them!). Spread it out evenly and top with the mashed potatoes. Run a fork through the topping and bake for 35 to 40 minutes, until the edges of the topping are crispy and the pie is heated through.
Serve with the mixed salad.