Sweet Potato & Black Bean Shepherd's Pie

Black Bean and Sweet Potato Shepherd's Pie

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

    Cooking Time

  • Easy


  • 20 MINS

    Prep Time

  • 4 People


  • 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

  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.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 653.87 kcal
Protein (g) 35.48 g
Sugar (g) 17.0 g
Fat (g) 7.1 g
Fibre (g) 22.36 g
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