Sweet Potato & Black Bean Shepherd’s Pie
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 600g sweet potatoes
- splash of almond milk
- ½ of a 400g can of black beans
- 400g can of chopped tomatoes
- 150g button mushrooms
- 120g canned red kidney beans
- 4 spring onions
- 1 small red onion
- 2 cloves garlic
- 1 tablespoon maple syrup
- handful of coriander
- 1 teaspoon paprika
- 1 lime
- 1 tablespoon olive oil
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat the oven to 200C (400F), grill setting.
Step 2
Boil the peeled sweet potatoes in a pan of boiling water until tender, about 20 minutes.
Step 3
Drain and leave to one side.
Step 4
Add the olive oil to a pan and fry the red onion, garlic and a pinch of salt over a medium heat for 5 minutes, until the onion softens.
Step 5
Add the paprika and slices of spring onion and sauté for 2-3 minutes, ensuring they are coated in the paprika.
Step 6
Add the mushrooms and mix again.
Step 7
Add both of the beans, coating them in the paprika, and sauté for a further 5 minutes.
Step 8
Then add the tinned tomatoes, maple syrup, lime juice, pepper and coriander, mixing everything through.
Step 9
Once the sweet potatoes have cooled slightly, mash them with the almond milk and a pinch of salt.
Step 10
Spoon the bean mix into the bottom of a small casserole dish and top with the sweet potato mash.
Step 11
Place in the oven to grill until it starts to crisp on the top, about 20-25 minutes.
Step 12
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