Sweet Potato and Black Bean Shepherds Pie


SWEET POTATO & BLACK BEAN SHEPHERDS PIE

If your looking for something quick to whip up before the Holidays that will satisfy your family then give this Sweet Potato and Black Bean Shepherds Pie a go! It‘s filled with healthy ingredients and is a great way to eat a little healthier before the holiday rush stuffs you with goodies!!


Serves: 4


  • INGREDIENTS

  • 4 cups sweet potato, peeled and cut into small cubes

  • Small splash of almond milk

  • 1 2/3 cup black beans (drained weight), drained and washed

  • 1 2/3 cup red kidney beans (drained weight), drained and washed

  • x1 14 oz can tinned tomatoes

  • 1 cup 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


DIRECTIONS:

Preheat the oven to 390 degrees F.


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.


Mash the sweet potatoes with the almond milk and a pinch of salt.


Spoon the bean mix at the bottom of a baking dish and top with the sweet potato mash.


Place in the oven to bake until it starts to crisp on the top, about 20-25 minutes.


Recipe and photo courtesy of: Deliciouslyella

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