Beany Shepherd’s Pie

Try our warm and hearty Beany Shephard's Pie for dinner this winter!

Serves: 4

Prep time: 10 mins 

Cooking time: 35 mins


1 tbsp oil 

1 onion, chopped 

350g pack of lean minced beef (less than 10% fat)  

1 tin (420g) baked beans (reduced salt) 

1 small tin (200g) chopped tomatoes 

¾ cup vegetable stock, salt reduced  

1 tbsp mixed herbs 

Pinch of pepper 

4 large potatoes, mashed with a dash of reduced fat milk 


  1. Preheat oven to 200°C.  
  2. Cook the chopped onion in the small amount of oil until softened. 
  3. Stir in the lean minced beef, brown for 5 minutes, add beans, chopped tomatoes and stock. 
  4. Season and simmer for 5 minutes then pour into a baking dish. 
  5. Add the mashed potatoes in a thick layer on top of the mince.  
  6. Bake in the oven for 25 minutes (or until the mashed potato is golden brown) on 200°C. 


  • Try using low salt vegetable stock. 
  • Sprinkled grated reduced fat cheese on the top for a crispy topping before cooking. 
  • Baked beans are high in protein, fibre and low in fat. Some varieties can be high in salt though, so look out for a salt reduced option