Black Bean And Sweet Potato Shepherd's Pie
Chef:
Knorr
Prep:
20 mins
Cook:
60 mins
A hearty and delicious meal using black beans topped with a golden-brown sweet potato mash, adding flavour with Knorr Zero Salt Stock Cubes.
1 Knorr Zero Salt Vegetable Stock Cubes
800 g sweet potato cut into small chunks
400 g lentils canned drained and rinsed
400 g tomatoes chopped
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 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 off 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.
Serves
4
Preparation Time
20 minutes
Cooking Time
60 minutes
Main ingredients
Beans, Vegetables
Recipe Type
Family Dinners
Special Info
Vegetarian
Try with some broccoli raab, spinach, peas or other green vegetables on the side.
