Spiced 'shepherd's pie' with butterbean crust from Ottolenghi Simple (page 218) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tinned butterbeans for cooked butter beans.

  • linda_um11f1 on April 11, 2026

    Go to spicy pie. Use sweet potato or butternut squash

  • bernalgirl on May 28, 2024

    This is a fantastic recipe, especially the butter bean crust, which nicely mimics mashed potatoes but with a protein boost. I doubled the recipe and doubted the quantity of allspice but no need to worry, the seasoning was perfect. I diced carrots, celery, and green beans to pea-size and added them at the sauté step for a vegetable boost. Ground lamb is quite fatty, I drained off 1/2 cup before adding the liquid and it was still more oily than we preferred. I might add more complex seasonings and use dark meat turkey next time.

  • lou_weez on July 20, 2023

    Great recipe and easy enough to throw together. It doesn't look pretty but tastes great.

  • Baxter850 on November 02, 2020

    Liked (not loved) the flavor combinations. Used grass fed lamb which may have given the dish a slightly different flavor than normal. Loved the mashed Lima bean topping. Will use that again for sure.

  • mcvl on September 20, 2020

    Divine. I had to leave out the apricots, alas, because I'm working to get my blood sugar down, but the combination of flavors was already deliriously good: meaty, spicy, sharp, sour (I used the juice as well as the zest of the lemon), and I'm sure when I can make it with the apricots it will be fruity too. I was in no mood for fancy-schmancy, so I just mixed the lima beans in with all the other ingredients. I made enough for two meals and am now restraining myself mightily from going downstairs and eating up the whole second half.

  • aargle on September 16, 2019

    My family all loved this and demolished it in one sitting despite using 900grams of mince. I used normal harissa which was fine. We all loved the butter bean topping but found I had to add a little more liquid in the form of a little lemon juice and water to make it mashable. A definite repeat.

  • sosayi on July 15, 2019

    Delicious pie, and the use of beans as a crust was far preferable to the typical potato topping. Did not use the rose harissa, just a regular, mild, harissa and was fine with that decision. Will make again.

  • Nossovitzky on May 19, 2019

    Really really good combination of flavours. I have made just the mince part and also with lamb shanks I liked it so much! Not so much the bean topping, it was a bit dry. Also left out the olives after the first time as I don't think they added anything.

  • VineTomato on February 28, 2019

    I loved this. We made a vegan version using soya mince and it was so good! I only slightly mashed the butterbeans, in the recipe it says to let the mince set in the fridge for half an hour to make it easier to spread the beans. With soya mince it just wouldn't work which why I left them a bit more whole and spreadable. Divine! It doesn't even need cheese on top! The apricots were absolutely delicious.

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