Black Bean and Sweet Potato Shepherd's Pie
- 1 Knorr Vegetable Stock Pot
- 800 g sweet potato cut into small chunks
- 400 g lentils canned drained and rinsed
- 400 g chopped tomatoes
- 250 g mushrooms sliced
- 1 red onion sliced
- 200 g tinned black 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
Preheat the oven to 175 degrees C.
Boil the sweet potatoes until tender (about 25-30 minutes), drain and mash until smooth. Season to taste and set aside.
Drizzle the oil in a pot and fry the onions and mushrooms on a medium high heat until it starts to colour.
Add the garlic, smoked paprika and cumin powder then heat it through for about a minute.
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.
Spoon the bean mix into an ovenproof dish and top of with the sweet potato mash, scoring the mash with a fork.
Place in the oven for 30-35 minutes or until it starts to crisp and turn golden brown.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||653.87 kcal|
|Protein (g)||35.479 g|
|Sugar (g)||17.0 g|
|Fat (g)||7.096 g|
|Fibre (g)||22.355 g|
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