A hearty and comforting shepherd’s pie made with a mixture of red kidney beans and black eye beans and topped with luscious and creamy sweet potato mash. This is perfect meat free alternative to a winter staple.
Preheat the oven to 180*C and wrap your sweet potatoes in foil. Place in the centre of the oven for roughly 1 hour, or until a knife can be easily inserted into the centre.
Once the sweet potatoes are soft cut them in half and using a fork, mash the contents of the sweet potato.
Set aside for later.
Cover the bottom of the saucepan with water, and fry the onions, garlic and paprika together for about 5-10 minutes, until the onions start to appear translucent.
Add the mushrooms and mix everything together, adding more water as necessary.
Add the beans and coat thoroughly with the paprika and onion mixture.
Next, add the tomatoes, tomato puree, gravy granules, dried chilli and maple syrup. Mix everything together and season. Bring the mixture to the boil. Then, turn the heat down to low and simmer for 10 – 15 minutes.
Next, place all the filling into a baking dish and top with the sweet potato mash, ensuring that the entire base is covered. Place a blob of butter on top of your mash, and slightly season.
Place in the centre of your preheated oven for 30 minutes. Whilst your waiting, prepare any vegetables you wish to accompany the pie (I love having peas or broccoli on the side!) and make your gravy.
Serve piping hot with a side of vegetables and a lashing of gravy.