Crispy Beetroot and Red Bean Shepherds Pie with Seasonal Pesto

Crispy Beetroot and Red Bean Shepherds Pie with Seasonal Pesto

A staple to have on your Christmas table this year! Needing something filling, delicious and nourishing, I've got you covered! It still amazes me when ever I cook for my family and friends how surprised they are, how full they end up after consuming plant based foods, as well as the fact that more or less they say "That actually tasted pretty good"! 

To utilise ingredients in their purest form is why I love the creativity of cooking, the excitement it only doesn't just bring the taste buds, but the after affect of how good you feel when you know you are nourishing yourself with the purest of ingredients.

Utilising summer veggies where you can and like I always say "eat with colour" ensure that you are receiving a wide range of nutrients per bite, our aim is to take away the anxieties that come with "Christmas Binging" to happily and healthily indulge with not only a good palette but a good relationship with your mindset connection with your food. You can't judge your actions when you know your food is good for you! 

This colourful dish, is a flavour explosion of a vast array of veggies, combined with the beans, rice crumb, beetroot mash and pesto to provide you with your complete protein to keep you going this festive season! 


1 large onion diced

2 garlic cloves crushed

2 tbsp olive oil 

3 celery sticks diced

1 large leek finely chopped

3 small carrots diced

1 bay leaf 

1 head of broccoli florretts removed

2 zucchinis roughly chopped 

2 corn cobs, kernels removed

2 cups or red kidney beans 

1 cup organic vegetable stock

1 tbsp rice flour 



Beetroot Mash:

3 large beetroots peeled and diced

2 potatoes skinned and diced

3 tbsp nutritional yeast 

1/2 cup almond or rice milk

pinch of salt



Rice Crumb:

1.5 cups brown rice crumb

1/4 cup nutritional yeast

1 tsp salt

1/4 cup coconut oil 

1 tsp dried herbs 



Prepare all ingredients as directed

Add beetroot and potato to a large saucepan, cover with boiling water and pinch of salt, allow boil and simmer for around 20-25 minutes until soft. 

In a large deep fry pan or saucepan, add olive oil, onion, garlic, celery and leeks with a pinch of salt, sauteee until cooked through

Add in carrots, corn, bay leaf and stock, bring to a simmer for around 10 minutes

Add in broccoli, zucchini, beans and rice flour, allow to sit on a low simmer with the lid on for around 10-15 minutes, stirring occasionally, remove lid then simmer for a further 10 minutes

To make the mash, drain the water then add to a food processor, with the remaining ingredients, blend until creamy and smooth!

Preheat oven to 190 degrees celcius 

To make the Rice Crumb, combine all ingredients into a bowl and mix together well, you want a slightly crumbly consistency with the oil. 

Once the carrots are cooked through, remove from heat and allow to sit

Transfer mixture to a large baking tray, spread evenly

Top with beetroot mash and brown rice crumb, then spray or drizzle with a little oil

Place back into the oven to brown and crips the crumb for around 10-15 minutes!

Serve and top with seasonal pesto! 



Seasonal Pesto:

1 cup pepitas

1 bunch of kale, leaves removed

1 bunch of basil  

2 garlic cloves crushed

1/4 cup nutritional yeast

1/4 cup olive oil

1/3 cup water

zest of 1 lemon

juice of half a lemon

pinch of salt



In a large fry pan combined all ingredients besides the water and lemon juice

I like to pre cook in a fry pan to bring out all of the flavours, plus cook the onion and garlic so they are easier to digest

Once the leaves have wilted and cooked through, transfer to a food processor, add in half of the water and lemon juice

Blitz until well combined

Taste and season, scraping down the sides, add in remainder of the water

Blitz once more, then add to a jar ready to go in the fridge! Tastes great as a dip too! 

Don't forget to post your re-creations this Christmas and tag us @thecorehealth! Happy Cooking.. Sammie x