Black Bean Shepherdless Pie

Dreamstime Photo ID: 180280867

Serves 5-6

1 tbsp coconut/ olive oil
1 large onion, finely diced
2 celery sticks, finely sliced
4 garlic cloves, minced
2 carrots, grated
1 red pepper, deseeded and finely sliced
250g mushrooms, sliced
1 tsp smoked sweet paprika
2 x 400g tin black beans, rinsed and drained
400g tin chopped tomatoes
2 tbsp tomato puree
1 vegetable stock cube

For the mash
600g sweet potato cut into 2cm chunks
3 tbsp almond milk

METHOD

Preheat oven to 175C.

Boil the sweet potatoes until tender (about 25-30 minutes), drain, mash, stir in the almond milk, season to taste and set aside.

Drizzle the oil in a large frying pan or wok and fry the onion, celery, garlic, carrots, red pepper and mushrooms on a medium high heat until they start to colour.

Add the smoked paprika powder, black beans, chopped tomatoes, tomato puree and stock cube, mix and let simmer for about 5 minutes.

Spoon the bean mix into an ovenproof dish and top with the sweet potato mash.

Place in the oven until it starts to crisp and turn golden brown on the top, about 30-35 minutes.

Serve straight away with a side of your favourite steamed green vegetables.