I stumbled upon this fabulous meat-free shepherd’s pie recipe by the lovely Deliciously Ella.
It’s the perfect family supper (serves 4) that’s hearty and comforting in the autumn and winter months as the dark cold nights draw in.
Not only is it healthy, delicious, quick and easy to make but it’s also vegetarian, vegan and gluten-free.
In this recipe, earthy mushrooms and beans are sautéed with red onion, garlic, maple, coriander, lime juice, spring onions, and tomatoes, until they’re soft and full of flavour, before being baked under a blanket of fluffy sweet potato mash.
You simply must try this vegan take on an all-time classic dish that’s been veganised.
Once you try it, let me know what you thought and send me a picture of the finished goods!!!
- 600g sweet potato, peeled, cut into cubes
- Splash almond milk
- 230g black beans (drained weight), drained and washed
- 230g red kidney beans (drained weight), drained and washed
- 400g can tinned tomatoes
- 150g button mushrooms
- 4 spring onions sliced
- 1 large red onion, peeled, finely diced
- 2 garlic cloves, peeled, finely diced
- 1 tablespoon maple syrup
- Handful fresh coriander chopped
- Teaspoon smoked sweet paprika
- Juice of 1 lime
- Salt and pepper to taste
- Olive oil
- Preheat the oven to 200c, grill setting
- Boil the peeled sweet potatoes until tender, drain, set aside
- Fry the onions, garlic, a pinch of salt in a drizzle of olive oil over a medium heat for 5 mins
- Add the paprika and spring onion
- Stir well and sauté for 2-3 mins
- Add the mushrooms and both beans
- Stir well and sauté for a further 5 mins
- Add tinned tomatoes, maple syrup, lime juice, pepper, coriander, and mix well
- Mash the sweet potatoes with the almond milk and a pinch of salt
- Spoon the bean mix into a casserole dish
- Top with the sweet potato mash
- Place in the oven to grill until it starts to crisp on top, about 20-25 mins