Ingredients

How to make it

  • Cook the kidney beans in plenty of water until very tender, remembering to rapid-boil them for ten minutes at some time during cooking. Drain the beans, reserving 2 cups of cooking liquid. If using chickpeas, cook them separately (no need to rapid-boil).
  • Meanwhile, bake the pepper(s) whole until soft and the skin begins to char. Allow to cool, then remove and discard the skin, seeds and membranes. Roughly chop. Peel and gently boil the potatoes until tender, then mash with salt, pepper, rice milk and margarine - enough to make a creamy mash.
  • Dice and slowly fry the onion in a splash of oil over medium-low heat until nicely browned. Add the pepper and sprinkle over the flour. Stir to coat evenly, then pour in the bean broth and seasonings. Bring to the boil, then reduce heat and simmer, stirring frequently until thickened. Add the cooked and drained beans/chickpeas. Taste and adjust seasoning if necessary.
  • Put the mixture in a large casserole dish and top with the mashed potato. Bake at 180 degrees Celsius to reheat and crisp the top; about half an hour. Allow to cool for ten minutes, then serve with steamed green vegetables.
  • Serves: 4-6

Reviews & Comments 6

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  • blondie337 4 years ago
    mmmmmm sounds great!
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  • themissiah 5 years ago
    Looks really good. Thanks!
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  • yoyoyemen 6 years ago
    This looks really good! I may have to try it. I'm not vegan, so I might be tempted to put some cheese on top, but I can try.
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    " It was excellent "
    trigger ate it and said...
    Shepard's Pie is one of my favorites and, the fact that this Vegan to boot is a plus.
    You have my five fork *****
    Michael
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  • jett2whit 6 years ago
    sounds tasty!
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    " It was excellent "
    mystic_river1 ate it and said...
    Nicely done! ^5
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