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Black Bean Shepherdless Pie

Updated: Mar 12


This black bean shepherdless pie is a vegan version of a shepherds pie which is easy to make and packed full of nutrients.

Blackbean Shepherdless Pie
Blackbean Shepherdless Pie


  • 1 tbsp coconut/ olive oil

  • 1 large onion, finely diced

  • 2 celery sticks, finely sliced

  • 4 garlic cloves, minced

  • 1 tsp smoked paprika

  • 2 carrots, grated

  • 1 red pepper, deseeded and finely sliced

  • 2 x 400g tin black beans, rinsed and drained

  • 400g tin chopped tomatoes

  • 2 tbsp tomato puree


  • 1 kg parsnips, finely sliced

  • 1.5 tbsp coconut oil

  • 3 tbsp almond milk

  • 2 tsp Dijon mustard


  • Add the oil to a large saucepan and place over a medium-high heat. Sauté the onion and celery for approximately 5 minutes until softened.

  • Add the garlic and smoked paprika and cook for another 30 seconds.

  • Add the carrot and pepper and cook for a further 6-8 minutes until all the vegetables are soft and golden.

  • Add the beans, chopped tomatoes, tomato puree and 150ml of water to the saucepan and stir well to combine.

  • Turn down the heat to a low simmer and cook for 20 minutes.

  • Preheat the oven to 200C. Prepare the mash by steaming the parsnip slices for approximately 10 minutes until soft.

  • Once cooked, mash them until smooth and add the coconut oil, milk and mustard. Mix well to combine and season if necessary.

  • Add the bean mixture to a medium-large ovenproof dish and spoon over the parsnip mash.

  • Bake in the oven for 20-25 minutes until golden on top and bubbling.

  • Serve straight away with a side of your favourite steamed green vegetables

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