Sweet Potato & Black Bean Shepherd's Pie

Sweet Potato and Black Bean Shepherd's Pie

  • Vegetarian
Black beans topped with a golden-brown sweet potato mash. A hearty meal, with Knorr Zero Salt Stock Cubes adding delicious flavour.

  • 60 MINS

    Cooking Time

  • Easy

    Difficulty

  • 20 MINS

    Prep Time

  • 4 People

    Serves

  • 1 Knorr Zero Salt Veggie Stock Cube
  • 800 g sweet potato cut into small chunks
  • 400 g lentils canned drained and rinsed
  • 400 g orange tomatoes chopped
  • 250 g mushrooms sliced
  • 1 red onion sliced
  • 200 g canned black turtle beans drained and rinsed
  • 70 g tomato puree
  • 2 garlic cloves mashed
  • 100 ml water
  • 1/2 tbsp smoked sweet paprika
  • 1 tbsp cumin
  • 1 tbsp oil

  1. Preheat the oven to 175 degrees C.

  2. Boil the sweet potatoes until tender (about 25-30 minutes), drain and mash until smooth. Season to taste and set aside.

  3. Drizzle the oil in a pot and fry the onions and mushrooms on a medium high heat until it starts to colour.

  4. Add the garlic, smoked paprika and cumin powder then heat it through for about a minute.

  5. Add the lentils, black beans, tomato purée, chopped orange tomatoes, water and Knorr Zero Salt Veggie Stock Cubes, mixing everything together. Let it simmer for about 5 minutes.

  6. Spoon the bean mix into an ovenproof dish and top of with the sweet potato mash, scoring the mash with a fork.

  7. Place in the oven for 30-35 minutes or until it starts to crisp and turn golden brown.

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