Mung bean shepherds pie 

Mung beans are one of my favourites because they are delicious and are known to be gentle on the digestive system in comparison to other pulses. My family loved this recipe and so it will be a regular feature in our house from now, so you can see how popular it was, here is a quote from my 15-year-old daughter: “I could live on this!”

 

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Mung bean shepherds pie 
Course Main Dish
Servings
Ingredients
Filling
Topping:
Course Main Dish
Servings
Ingredients
Filling
Topping:
Instructions
  1. Add the diced onion and garlic to the coconut oil in a pan and heat until slightly softened,
  2. Add all of the other ingredients for the filling
  3. Add water to cover the mung beans if required and simmer for 20-30 minutes until the mung beans are tender
  4. Chop the sweet potato and boil in a pan of water with the cauliflower florets for 10-15 minutes until ready to mash
  5. Drain the sweet potato and cauliflower and then mash with the coconut oil and a generous pinch of Himalayan salt
  6. Add the filling into a baking tin or oven proof pie dish and layer the mash over the top
  7. Bake in the oven for ten minutes to add a crisp to the top, or serve immediately
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