Sweet Potato and Black Bean Shepherd's Pie | Vegan | Deliciously Ella

We've been making this at home non-stop over the last few months, it's become of all my favourite recipes ever. I love the flavour you get from sautéing the beans with red onion, garlic, maple, coriander, lime juice, spring onions, mushrooms and tomatoes, until they’re soft and full of flavour, before baking under a layer of sweet potato mash. It’s a hearty vegan supper, which freezes brilliantly - so make sure to make more than you need, so you can save the rest for a busy week.

Ingredients for the vegan sweet potato and black bean Shepherd's pie
- 3-4 sweet potatoes (about 600g), peeled and cut into small cubes
- Small splash of almond or oat milk
- 230g black beans (drained weight), drained and washed, about 1 1/2 cups
- 230g red kidney beans (drained weight), drained and washed, about 1 1/2 cups
- x1 400g can tinned tomatoes, about 1 1/2 cups
- 150g button mushrooms, sliced, 2 cups
- 4 spring onions, sliced
- 1 large red onion, peeled and finely diced
- 2 garlic cloves, peeled and finely diced
- 1 tablespoon maple syrup
- Handful of fresh coriander, roughly chopped
- Teaspoon smoked sweet paprika
- Juice of 1 lime
- Olive oil
- Salt and pepper to taste

Method
Preheat the oven to 200c (390f), grill setting.

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

Fry the red onions, garlic and pinch of salt, in a drizzle of olive oil over a medium heat for 5 minutes, until the onion softens. Add the paprika and slices of spring onion, sauté for 2-3 minutes, ensuring they are coated in the paprika, before adding the mushrooms and mixing again.

Add both of the beans, coating them in the paprika, and sauté for a further 5 minutes. Then add the tinned tomatoes, maple syrup, lime juice, pepper and coriander, mixing everything through and letting it cook together for about twenty minutes.

Once the sweet potatoes are soft, mash them with the almond milk and a pinch of salt.

Spoon the bean mix at the bottom of a baking tray 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.

Let me know if you try this vegan pie, it's a Deliciously Ella favourite and so easy too; perfect for colder days x

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