This is my favourite Shepherd's pie recipe and it's such a crowd-pleaser. The beans are sautéed with red onion, garlic, maple, coriander, lime juice, spring onions, mushrooms and tomatoes, until they’re soft and full of flavour, before being baked under a layer of sweet potato mash.

  • 600g sweet potato, peeled and cut into small cubes
  • Small splash of almond milk
  • 230g black beans (drained weight), drained and washed
  • 230g red kidney beans (drained weight), drained and washed
  • x1 400g can tinned tomatoes
  • 150g button mushrooms
  • 4 spring onions, sliced
  • 1 large red onion, peeled and finely diced
  • 2 garlic cloves, peeled and finely diced
  • 1 tablespoon maple syrup
  • Handful fresh coriander, roughly chopped
  • Teaspoon smoked sweet paprika
  • Juice of 1 lime
  • Salt and pepper to taste
  • Olive oil
  1. Preheat the oven to 200c, grill setting.
  2. Boil the peeled sweet potatoes until tender, about 30 minutes. Drain and leave to one side.
  3. Fry the onions, garlic and a pinch of salt, in a drizzle of olive oil over a medium heat for 5 minutes, until the onion softens. Add the paprika and slices of spring onion, sauté for 2-3 minutes, ensuring they are coated in the paprika, before adding the mushrooms and mixing again.
  4. Add both of the beans, coating them in the paprika, and sauté for a further 5 minutes. Then add the tinned tomatoes, maple syrup, lime juice, pepper and coriander, mixing everything through.
  5. Once the sweet potatoes are soft, mash them with the almond milk and a pinch of salt.
  6. Spoon the bean mix at the bottom of a baking tray and top with the sweet potato mash. Place in the oven to grill until it starts to crisp on the top, about 20-25 minutes.