Mexican Bean & Veggie-Loaded Pie
with Potato Mash & Panko Topping
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Eggs
- Milk
- Cashew
- Walnut
- Almond
- Macadamia
We thought we'd give your average shepherd's pie a makeover! Let us present to you your new go-to pie recipe. By swapping mince to black beans, watch as the beans and potato topping soak up the herby filling to perfection.
Ingredients
3
potato
1 packet
celery
1
brown onion
1 tin
sweetcorn
1 packet
black beans
Ā½ packet
panko breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 sachet
Mexican Fiesta spice blend
1 packet
garlic paste
1 packet
enchilada sauce
(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia)
1 packet
vegetable stock pot
1 packet
baby spinach leaves
pinch
chilli flakes
Not included in your delivery
olive oil
30 g
plant-based butter (for the mash)
2 tbs
plant-based milk
20 g
plant-based butter (for the sauce)
pinch
brown sugar
Utensils
Cooking Steps
ā¢ Boil the kettle. ā¢ Half-fill a large saucepan with boiling water, then add a generous pinch of salt. ā¢ Peel potato and cut into large chunks. ā¢ Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. ā¢ Drain and return to the pan. Add the plant-based butter (for the mash) and plant-based milk to potato and season with salt. ā¢ Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
ā¢ While the potatoes are cooking, finely chop celery and brown onion. ā¢ Drain sweetcorn. ā¢ Drain and rinse black beans. ā¢ In a small bowl, combine panko breadcrumbs (see ingredients) and a drizzle of olive oil. Set aside.
ā¢ In a large frying pan, heat a drizzle of olive oil over medium-high heat. ā¢ Cook onion and celery, stirring, until tender, 4-5 minutes. ā¢ Add corn and black beans and cook, stirring, until tender, 2-3 minutes. ā¢ SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add Mexican Fiesta spice blend and garlic paste and cook, stirring until fragrant, 1-2 minutes.
ā¢ Add enchilada sauce, vegetable stock pot and the water, then simmer until slightly thickened, 1-2 minutes. ā¢ Remove from heat, then stir in baby spinach leaves, the plant-based butter (for the sauce) and a pinch of brown sugar, until wilted.
ā¢ Preheat oven grill to high. ā¢ Transfer bean filling to a baking dish. Spread mash on top, using the back of a spoon. ā¢ Sprinkle over panko mixture and drizzle with olive oil, then grill until golden, 8-10 minutes.
TIP: Grills cook fast, so keep an eye on the pie! TIP: Drizzling with olive oil helps the topping to crisp and brown!
ā¢ Divide Mexican bean and veggie-loaded pie between plates. ā¢ Sprinkle over chilli flakes (if using) to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many enjoyed the Mexican flavours, though some found it mild. Adding extra spices, jalapeƱos, or sriracha sauce boosted the taste.
- Ease of prep:Ā While some found it easy to make, others noted it was time-consuming. Following the recipe closely helps achieve the best results.
- Suggestions:Ā Try adding cheese, sour cream, or guacamole on top. Some recommended including capsicum or carrots for extra flavour and texture.
- Portions:Ā Several mentioned the potato topping was too much. Consider reducing potato and increasing vegetables for better balance.
- Cooking tips:Ā Watch the grill closely to avoid burning the panko topping. Some found baking in the oven worked better than grilling.
