Enjoy this deliciously healthy vegan version of the traditional shepherd’s Pie – a comforting dish to come home to on a cold November evening. Black beans are great for vegans as they are packed full of protein, fiber, vitamins, minerals and antioxidants. (Recipe by Deliciously Ella).
SWEET POTATO AND BLACK BEAN SHEPHERD’S PIE
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
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.