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Sweet Potato & Black Bean Shepherd’s 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.
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●casserole dish
📝 Preparation Steps
1
Preheat the oven to 200C (400F), grill setting.
2
Boil the peeled sweet potatoes in a pan of boiling water until tender, about ⏱️ 20 minutes.
sweet potatoes21.1 oz
3
Drain and leave to one side.
4
Add the olive oil to a pan and fry the red onion, garlic and a pinch of salt over a medium heat for ⏱️ 5 minutes, until the onion softens.
olive oil1 tablespoonlarge red onion1garlic2 cloves
5
Add the paprika and slices of spring onion and sauté for ⏱️ 2-3 minutes, ensuring they are coated in the paprika.
paprika1 teaspoon
6
Add the mushrooms and mix again.
7
Add both of the beans, coating them in the paprika, and sauté for a further ⏱️ 5 minutes.
paprika1 teaspoon
8
Then add the tinned tomatoes, maple syrup, lime juice, pepper and coriander, mixing everything through.
maple syrup1 tablespoonlime1
9
Once the sweet potatoes have cooled slightly, mash them with the almond milk and a pinch of salt.
sweet potatoes21.1 oz
10
Spoon the bean mix into the bottom of a small casserole dish and top with the sweet potato mash.
11
Place in the oven to grill until it starts to crisp on the top, about ⏱️ 20-25 minutes.
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