Sweet Potato & Black Bean Shepherds Pie
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
- Preheat the oven to 200c, grill setting.
- Boil the peeled sweet potatoes until tender, about 30 minutes. Drain and leave to one side.
- 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.
- 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.
- Once the sweet potatoes are soft, mash them with the almond milk and a pinch of salt.
- 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.