Cheesy Mashed Potato and Bean Bake

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Cheesy Mashed Potato and Bean Bake- this dinner recipe is the ultimate filling, vegetarian, comfort food. Smoky beans in a tomato and thyme sauce, topped with cheesy mash. 
Close up of a portion of Cheesy Mashed Potato and Bean Bake

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We've developed a real taste for different types of beans since we started 'Meat-Free Mondays' last year. Probably my favourite 'full of beans' meal is Slow Cooker Vegan Chilli but I can't eat that every week, though I could be tempted! This Cheesy Mashed Potato and Bean Bake, uses some of the same ingredients but it's much more of a comfort food dinner, a bit of a vegetarian twist on Shepherd's Pie.

I use cannellini beans and kidney beans for the bean part of the bake. You could easily switch them for your own favourite- haricot, borlotti, your choice. 



A casserole dish of Cheesy Mashed Potato and Bean Bake on a beige patterned tea towel


Make Cheesy Mashed Potato and Bean Bake

 Main steps of the recipe:
Chopped peppers and onion in a saucepan
Soften the garlic, onion and red pepper in a saucepan.

red pepper and onion, beans and herbs in a saucepan
Add the beans, thyme and smoked paprika.

Beans, onion, red pepper and herbs in a saucepan
Stir everything together.

Tinned tomatoes added to beans, peppers and onion in a saucepan
Add tinned tomatoes.

Bean bake ingredients in a saucepan with vegetable stock added
Stir in stock and leave to simmer.

Bean bake ingredients in a casserole dish
Pour bean mixture into a casserole dish.

Mashed potato topping bean bake in a casserole dish
Cover in mash.


grated cheese on top of bean bake in a casserole dish
Sprinkle over the cheese.

Cheesy Mashed Potato and Bean Bake in a casserole dish on a dark wood table

Bake- look at the browned crispy bits of cheesy mash!

Cheesy Mashed Potato and Bean Bake with a portion removed

Serve.
vegetarian, beans, shepherd's pie
dinner, vegetarian
British
Yield: 4Pin it

Cheesy Mashed Potato and Bean Bake

Cheesy Mashed Potato and Bean Bake- this dinner recipe is the ultimate filling, vegetarian, comfort food. Smoky beans in a tomato and thyme sauce, topped with cheesy mash.
prep time: 10 minscook time: 40 minstotal time: 50 mins

ingredients:

For the smoky bean bake
  • 240g kidney beans, drained
  • 235g cannellini beans, drained
  • 400g tinned tomatoes
  • 1 red pepper
  • 1 onion
  • 150ml vegetable stock
  • 1 tbsp tomato puree
  • 1 clove of garlic, crushed
  • 1.5 tsp smoked paprika
  • 1 tsp thyme
  • 1 tsp olive oil
For the cheesy mash
  • 800g potatoes
  • 30g butter
  • 50 ml semi-skimmed milk
  • 30g grated mature cheddar
  • pinch of salt

instructions

  1. Pre-heat the oven to 190 (170 fan, gas mark 5).
  2. Peel and chop the potatoes into chunks and put in a large pan of water to boil until cooked through.
  3. Heat the olive oil in a medium saucepan on medium heat.
  4. Chop the onion and red pepper into small chunks and add to the oil with the garlic until softened.
  5. Add the drained beans, thyme and smoked paprika and stir through.
  6. Add the tomato puree, stir through and then add the tinned tomatoes and vegetable stock. Leave to simmer gently for 15 minutes until slightly reduced and beans have softened.
  7. Drain the potatoes when cooked and mash with the milk and butter until smooth.
  8. When the bean mixture is ready, pour into a casserole dish and spread evenly.
  9. Spoon the mash over the top and gently spread so all the bean mixture is covered.
  10. Use a fork to drag lines into the mash so it will crisp a little better.
  11. Sprinkle the grated cheddar over the top.
  12. Pop into the oven for 20 mins or until the topping is golden and beginning to brown.
  13. Serve with some green veg.

NOTES:

Use more grated cheddar, if you're a big cheese fan.

This can be made ahead of time and frozen.
calories
485
fat (grams)
12
sat. fat (grams)
6
carbs (grams)
78
protein (grams)
20
sugar (grams)
10
Created using The Recipes Generator

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