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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This hearty plant-based shepherd's pie is the perfect meal to satisfy tummies and tastebuds as the nights get cooler.
3–4 sweet potatoes/ kumara (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 coriander, roughly chopped
Small splash almond milk
Salad leaves to garnish (optional)
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.
Calories 363 cal
Kilojoules 1519 kJ
Total fat 3.9 g
Saturated fat 0.7 g
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