Budget-friendly Co-op Baked Beans are the secret ingredient in this hearty veggie shepherd’s pie that makes it so tasty and comforting.

Serves: 6
Ready in: 1hr 10 mins 

Ingredients

• 3 tbsp olive oil
• 1 onion, finely chopped
• 4 carrots, diced
• 2 sticks celery, diced (optional)
• 2 x 250g packs Co-op Chestnut Mushrooms, chopped
• 2 cloves garlic, finely chopped
• ½ tsp dried thyme
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce or balsamic vinegar
• 500ml veg stock
• 400g tin Co-op Chopped Tomatoes
• 400g tin Co-op Baked Beans
• 900g potatoes, chopped into large chunks
• Knob of butter or vegan spread
• 100-150ml milk (cow’s or plant-based)
• 100g Cheddar, grated (optional)

Method

1. Heat 2 tbsp olive oil in a large pan or casserole. Add the onion, carrots and celery (if using) and gently cook for 8-10 mins until softened.
2. Add the mushrooms and another 1 tbsp oil, turn up the heat, and cook for 5-7 mins, stirring occasionally, until softened and any liquid has evaporated. Turn down the heat again, add the garlic and thyme and cook, stirring, for 1 min more. Stir in the tomato paste and Worcestershire sauce or balsamic vinegar, and cook for 1 min. Stir in the stock and chopped tomatoes. Simmer for 25-30 mins until thickened. Then stir in the baked beans.
3. Meanwhile, preheat the oven to 200°C/180°C fan/gas 6. Put the potatoes into a pan of boiling salted water and simmer for 10-12 mins until tender. Drain well, add the butter or spread, milk and cheese (if using), plus some seasoning, and mash until smooth.
4. Transfer the filling to a large ovenproof dish. Spoon the mash over the filling and fork across to rough up the top. Transfer the dish to the oven and bake for 30 mins until golden.