Vegetarian Shepherd's Pie

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Serves: 4

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: main · vegetarian · pie · shepherds ·


5 garlic cloves, crushed
1 red pepper, diced
1 green pepper, diced
2 medium zucchini -- thinly sliced
1 cup canned chopped tomatoes
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/3 cups pinto beans, cooked and drained
1 1/3 cups black beans, cooked and drained
1 1/3 cups chickpeas, cooked and drained
3 cups mashed potatoes
1/4 teaspoon paprika


Preheat the Oven to 375F. Saute 2 cloves garlic for 1 min. Add the red and green peppers, and zuccini and saute, stirring occasionally for 4 minutes, or until tender. Add 3/4 cup of the chopped tomatoes, salt, and black pepper, and cook uncovered for a further 3 minutes. Place the Pinto beans, Black Beans, Chickpeas, remaining garlic and tomatoes in a food processor, and puree until smooth. Spoon the puree into a lightly greased 9" ovenproof dish. Top with the mixture. Then layer the mashed potato on top. Bake uncovered for 25 minutes, or until the potatoes are lightly browned. Sprinkle with paprika if desired.


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