Sweet Potato & Black Bean Shepherds Pie

Sweet Potato & Black Bean Shepherd's Pie

  • Vegetarian

  • 60 MINS

    Cooking Time

  • Easy

    Difficulty

  • 20 MINS

    Prep Time

  • 4 People

    Serves

  1. Amount per Serving
Nutritional values Amount per Serving
Energy 388.0 kcal
Protein 19.1 g
Fat 5.2 g

  • 600 g sweet potatoes cut into small cubes
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • ½ tbsp olive oil
  • 1½ tsp smoked sweet paprika
  • 1 tbsp ground cumin
  • 150 g chestnut mushrooms sliced
  • 400 g can dried black turtle beans, rinsed and drained
  • 400 g red kidney beans, drained
  • 400 g can chopped tomatoes
  • 1 tbsp tomato purée
  • 1 Knorr Vegetable Stock Pot
  • squeeze lime juice

  1. Boil the sweet potatoes until tender, about 25-30 minutes. Drain and leave to one side.

  2. Fry the onions and garlic in the olive oil over a medium heat for 5 minutes, until the onion softens. Stir in the paprika and cumin and sauté for 2-3 minutes before adding the mushrooms and stirring well to coat in the spices.

  3. Add the cans of beans and sauté for a further 5 minutes. Then add the can of tomatoes, tomato purée, lime juice, black pepper and Knorr Vegetable Stock Pot, mixing everything together.

  4. Once the sweet potatoes are soft, mash until smooth.

  5. Spoon the bean mix into a ovenproof dish 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.

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