Try a delicious spiced Beanz pie as an alternative to shepherd’s pie this winter. Packed with hearty pulses, it’s a filling plant-based dish.
- Servings
- 4
- Prep Time
- 5 Minutes
- Cook Time
- 30 Minutes
Ingredients
- 800 g Potatoes (peeled and chopped)
- 2 TBSP Olive Oil
- 1 Red Onion (finely diced)
- 1/2 Leek (finely sliced)
- 2 TSP Smoked Paprika
- 2 TSP Ground Cumin
- 400 g Tin of Chickpeas (rinsed and drained)
- 415 g Tin of Heinz Beanz
- Small Bunch Flat Lead Parsley (chopped)
Instructions
Preheat oven to 250°C/ 230°C fan oven.
Add potatoes to a pan of hot boiling water and boil for 12 minutes or until soft.
Whilst potatoes are boiling, add 1 tbsp of oil to a pan along with onions and sauté for 2-3 minutes. Once the onions are soft, add the paprika and cumin and stir, then add the chickpeas and Heinz Beanz. Stir, then simmer for 2 minutes.
Whilst beans are simmering, add olive oil and 2 tbsps of warm water to the potatoes and mash with a potato masher until smooth. Add a pinch of salt and smoked paprika to the mash and stir again.
Add the bean and chickpea mixture to an ovenproof baking dish, top with your mash and place in the oven to cook for 12 minutes or until the mash is lovely and golden.
Remove from the oven and sprinkle with fresh parsley.
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