About the Recipe
This shepards pie is worth the wait. Use stock cubes which suit your food preferences, for example, vegetable stock cubes as an alternative to chicken stock cubes.
We haven'd added additional calories to this dish, but you could add 40g of butter in the crushed potatoes but trust us, you won't need it. Reduce you food waste by utilising vegetables you already have in your fridge, celery and carrots would work well in this recipe, just cook them with the onions at the beginning. Use whatever green herbs you have available to you in your pantry, i find always having a mixed herb at home means i can use it for roast chicken, tomatoe based dishes or creamy sauces.
You could also split this meal into more portions and serve with a side salad of lettuce, tomatoes and cucumber or boiled brocolli and greens. Why not add a slice of sourdough for extra happy gut bacteria!
Feel free to use this recipe as a base and make it your own with ingredients you have available to you. Please let us know what you think of this recipe and any hints or tips for others.
The Devon Nutrition Clinic.
Ingredients
4 potatoes (skin on)
1 diced onion
1 diced pepper
1 can of tomatoes
1 can black beans
1/2 teaspoon of mixed herbs or oregano or thyme
Speeze of garlic paste to your taste
1 stock cube of choice
30g grated cheese
peas or salad to serve
Preparation
Step 1
Dice the potatoes into 1-2 cm cubes and boil in a saucepan of water for 15 minutes. Pre heat the oven to 180 degrees.
Step 2
Add the diced onion and pepper to a frying pan on a medium heat with some olive oil and cook until the onion is translucent (approximately 5 minutes).
Step 3
Add the tomatoes, black beans, herbs and garlic to the frying pan.
Step 4
Crumble the stock cube into the tomato sauce and add a splash of water. Leave to simmer.
Step 5
Drain the potatoes once cooked and crush with a fork in the saucepan. Season.
Step 6
Transfer the tomato and bean sauce to an ovenproof dish, top with the crushed potatoes and grated cheese and put in the oven for 10-15 minutes until golden. Serve with peas or salad, or both!