Vegan 'shepherd's' pie - Healthy Food Guide

Vegan ‘shepherd’s’ pie

This hearty plant-based shepherd's pie is the perfect meal to satisfy tummies and tastebuds as the nights get cooler.

Serves: 4

Time to make: 55 mins

Hands-on time: 30 mins

Ingredients

More weights & measures

3–4 sweet potatoes/ kumarasweet-potatoX (about 600g), peeled and cut into small cubes

2 teaspoons olive oil, plus extra to serve (optional)

1 large red onion, finely diced

2 cloves garlic, peeled and finely diced

4 spring onions, sliced

1 teaspoon smoked sweet paprika

2¼ cups (150g) button mushrooms, sliced

400g can black beans, drained and washed

400g can red kidney beans, drained and washed

400g can tomatoes

1 tablespoon maple syrup

Juice 1 lime

Handful fresh coriandercilantroX, roughly chopped

Small splash almond milk

Salad leaves to garnish (optional)

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Instructions

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1 Preheat the oven to 200°C/180°C fan-forced.

2 In a large pot, cover the sweet potatoes with water and cook until tender.

3 Meanwhile, heat the olive oil in a pan and fry the onion and garlic over medium heat for 5 minutes until soft. Add the spring onions and paprika and stir-fry for 2–3 minutes to coat, then add the mushrooms and mix again.

4 Add red kidney beans and black beans. Stir-fry for 5 minutes. Add the canned tomatoes, maple syrup, lime juice, freshly ground black pepper and coriander, and mix well.

5 When the sweet potatoes are cooked, drain well and mash with the almond milk.

6 Spoon the bean mix into an ovenproof dish and top with mash. Cook in the oven for 20–25 minutes until browned on top, and serve.

Nutrition Info (per serve)

Calories 363 cal

Kilojoules 1519 kJ

Protein 14 g

Total fat 3.9 g

Saturated fat 0.7 g

Carbohydrates 60 g

Sugar 19 g

Dietary fibre 15 g

Sodium 39 mg

Calcium 108 mg

Iron 4.9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.