Sweet potato and black bean shepherds pie

Ingredients

serves 4

• 600g sweet potato, peeled and cut into small cubes
• 1 tbsp vegetable oil
• 1 large red onion, peeled and finely diced
• 2 garlic cloves, peeled and finely diced
• 150g chestnut mushrooms, chopped
• 1 400g can black beans, drained and rinsed
• 1 400g can kidney beans, drained and rinsed
• 1 400g can chopped tomatoes
• 1 tablespoon maple syrup
• Small splash of almond milk
• Handful fresh coriander, roughly chopped
• 1 tsp smoked sweet paprika
• Juice of 1 lime
• Sea salt, to taste
• Ground black pepper, to taste

Directions

1. Preheat the grill oven to 200°C.
2. Boil the sweet potatoes until tender, about 30 minutes. Drain and set aside.
3. In a large pan, heat the oil over a medium heat. Cook the onions for 5 minutes, until the softened, Add the garlic and cook for another minute. Stir in the paprika, then adding the mushrooms and beans.
4. Add the tinned tomatoes, maple syrup, lime juice, pepper and coriander, mixing everything through.
5. Once the sweet potatoes are soft, mash them with the almond milk and a pinch of salt.
6. 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.