Sweet potato & black bean shepherds pie.

One for batch cooking day maybe and great to freeze, this recipe is great comfort food. Serve with some green leafy vegetables or broccoli.

Source: Deliciously Ella, https://deliciouslyella.com/recipes/sweet-potato-black-bean-shepherds-pie

Ingredients.

  • 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

  • 1 x 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.

Method.

  1. Preheat the oven to 200/gas mark 6, grill setting. Boil the peeled sweet potatoes until tender, about 30 minutes. Drain and leave to one side.

  2. 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.

  3. 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.

  4. Once the sweet potatoes are soft, mash them with the almond milk and a pinch of salt.

  5. 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.