This sweet potato, bean and beef shepherd’s pie is packed with flavour and nutrients and can also be made the night before.
The sweet potato provides a boost on your vitamin intake, specially vitamins A and C, as well as fewer calories than white potatoes, more fibre and fewer total carbs. This recipe also has added protein and fibres coming from the beans.
- 600g sweet potato, peeled and cut into small cubes
- Small splash of milk
- 400g of beef/lamb mince
- 115g black beans (drained weight), drained and washed
- 115g red kidney beans (drained weight), drained and washed
- x1 400g can tinned tomatoes
- 150g button mushrooms
- 4 spring onions, sliced
- 1 large red onion, peeled and finely diced
- 2 garlic cloves, peeled and finely diced
- 1 tablespoon maple syrup
- Handful fresh coriander, roughly chopped
- Teaspoon smoked sweet paprika
- Juice of 1 lime
- Salt and pepper to taste
- Olive oil
- Pre-heat the oven to 200°C.
- Boil the peeled sweet potatoes until tender, about 30 minutes. Drain and leave to one side.
- Fry the onions, garlic and a 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 the mince and cook until turns brown and then put in both beans and cook for another 5 minutes. Then add the tinned tomatoes, maple syrup, lime juice, pepper and coriander, mixing everything through.
- Once the sweet potatoes are soft, mash them with the milk and a pinch of salt.
- Spoon the mince and 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.
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And don’t forget that we have a great selection including turkey burgers, beef burgers, stir fries and meatballs. All you need to do is pop them in the oven and add a few more vegetables to add to the nutritional content of the meal.