RCI-BR.006.0363.001
Vegetarian Shepherd's Pie
right|VegetarianShepherdsPie
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyadvanced
Ingredients
- 1 teaspoon
- aduki beans4 ouncessoaked
- brown rice2 ouncessoaked
- water1 unitfor boiling
- 1 tablespoon
- onion1 mediumchopped
- carrots8 ouncesthinly sliced
- 1 tablespoon
- 2 tablespoons
- 1 teaspoon
- ½ teaspoon
- 1 teaspoon
- ½ teaspoon
- bean stock275 ml
- 1 unit
- potatoes1 lbmashed
Method
1
Drain the soaked aduki beans and brown rice, then add to separate pots of boiling water. Cook the beans for 30-35 minutes until tender, and the rice for 15-20 minutes until just cooked through. Drain both and set aside.
35 minutes
2
Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
4 minutes
3
Add the thinly sliced carrots to the pan and cook for another 5-6 minutes, stirring occasionally, until they begin to soften.
6 minutes
4
Stir in the tomato paste, garlic powder, oregano, basil, and marjoram, mixing well to coat the vegetables. Cook for 2 minutes to develop the flavors.
2 minutes
5
Add the cooked aduki beans, cooked brown rice, and bean stock to the pan. Stir in the soy sauce and season with salt and pepper to taste.
1 minutes
6
Bring the mixture to a simmer and cook for 8-10 minutes, stirring occasionally, until the liquid is mostly absorbed and the filling is thick and cohesive.
10 minutes
7
Spread the mashed potatoes evenly over the filling, creating an even layer that covers the entire surface. Sprinkle the parsley over the top.
8
Bake in a preheated 190°C (375°F) oven for 20-25 minutes until the potato topping is golden brown and the edges are slightly crispy.
25 minutes
9
Remove from the oven and allow to rest for 3-5 minutes before serving, which will help the layers set slightly.
5 minutes