Baked Beans Pie

    45 minutes

    This is my vegetarian version of shepherd's pie. You can also use the filling as a tasty pasta sauce.

    17 people made this

    Serves: 6 

    • 1/2 chopped white onion
    • 2 carrots, grated
    • 1 zucchini, peeled and grated
    • 1 (400g) tin diced tomatoes
    • 1 tablespoon tomato puree
    • 1 pinch mixed herbs
    • 1 small tin (125g) corn
    • 1/2 red capsicum, chopped
    • 1 tin (400g) baked beans
    • 500g mashed potatoes
    • 200g grated cheese

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Fry onion and capsicum with a little oil in a large saucepan. Add grated carrot and zucchini and cook for a few minutes. Add tomato puree, tinned tomatoes and herbs and bring to a simmer.
    2. Add corn and baked beans and simmer for 10 minutes.
    3. Put into a casserole dish, top with mashed potatoes and top with grated cheese.
    4. Bake in the oven at 180 degrees C for 30 minutes, or until brown and bubbling at the sides.

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    Reviews in English (16)


    Excellent recipe. I've tried another similar one that uses baked beans, but this is much nicer. I think the key here is grating the carrot and courgette. I didn't have butter beans or sweetcorn so used tinned canellini beans and frozen peas. Next time I might try baked beans. Also I used a green pepper as that was all I had.  -  04 Oct 2010  (Review from Allrecipes UK & Ireland)


    Used different ingredients. Didn't have any carrots or beans, chucked in a load of diced mushrooms instead! Lovely stuff. Oh, chuck a bit of worcestershire sauce in too!  -  22 Apr 2009  (Review from Allrecipes UK & Ireland)


    Altered ingredient amounts. I added passata and fresh basil because I didn't have enough tomatoes or dried herbs and it worked out well  -  14 Apr 2009  (Review from Allrecipes UK & Ireland)