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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Beans are sautéed with red onion, garlic, mushrooms and tomatoes and layered under sweet potato/kumara to create this tasty vegan take on shepherd's pie
1 Heat the oven to 200°C/ fan 180°C/gas 6.
2 Boil the sweet potatoes for about 30 min until tender.
3 While they’re cooking, put the olive oil in a pan and fry the red onion and garlic over a medium heat for 5 min until the onion softens. Add the paprika and spring onions and sauté for 2–3 min, ensuring they are coated in the paprika, before adding the mushrooms and mixing again.
4 Add both types of beans, coating them in the paprika, and sauté for a further 5 min. Then add the canned tomatoes, maple syrup, lime juice, freshly ground black pepper and coriander, mixing everything through.
5 Once the sweet potatoes are soft, drain them, then mash with the almond milk.
6 Spoon the bean mix into an ovenproof dish and top with the mash. Put in the oven to cook for 20–25 min until it starts to crisp on the top. Serve drizzled with a little oil
Calories 363 cal
Kilojoules 1519 kJ
Total fat 3.9 g
Saturated fat 0.7 g
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Not a success here. Tasteless.
Hi Caroline
Sorry to hear that. Maybe add a couple of tablespoons of tomato paste and some chilli flakes or a little seasoning.
Warm regards
Jenny de Montalk, editor
I want a night that I just serve vegetables, no meat. I found this recipe. I served it to my husband & son. They liked it and so did I. Very tasty. I will add the Vegetables shepherd’s Pie to my favourites. Thank you to someone who created it.