serves
4-6
prep
20 minutes
cook
30 minutes
difficulty
Easy
serves
4-6
people
preparation
20
minutes
cooking
30
minutes
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 30m
G
episode • The Cook Up with Adam Liaw • cooking • 30m
G
Ingredients
- 3 tbsp olive oil, divided
- 1 brown onion, finely chopped
- 2 garlic gloves, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 150 g button mushrooms, thinly sliced
- 3 tbsp tomato paste
- 2 tbsp tamari
- 400 g can red kidney beans, drained
- 400 g cannellini beans, drained
- 1½ cups vegetable stock
- 1 large cauliflower, steamed
- 3-4 tbsp oat milk
- Salt and black pepper
Instructions
- Heat 2 tbsp oil in a large, heavy-based saucepan over medium heat. Add the onion, garlic, carrot and celery and cook, stirring occasionally, for 5 minutes, or until softened. Stir through the mushrooms and tomato paste and cook, stirring occasionally, for a further 5 minutes, or until the mushrooms have softened.
- Add the tamari, red kidney beans, cannellini beans and vegetable stock to the pan. Bring to a simmer and cook, stirring occasionally, for 12-15 minutes, or until the mixture has reduced and thickened. Remove from the heat, then spoon into a 2 litre oven-proof baking dish. Preheat the oven grill to high heat.
- Combine the steamed cauliflower, oat milk and a generous sprinkle of salt and pepper in a food processor (or blender) and blitz to a thick purée. Spoon the cauliflower purée over the mushroom and bean filling, using a fork to create a pattern if you like, then drizzle with the remaining oil. Grill for 4-5 minutes, or until the topping is golden and crisp.
- Serve the mixed bean and mushroom shepherd’s pie hot.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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