I think that for so many people food has a story, memory or meaning behind it. For me, shepherds pie always reminds me of warm winter evenings sitting around the dinner table whilst my mum served up delicious plates of traditional, homemade shepherd’s pie with a side of vegetables. I’d smother everything in a thick layer of warm gravy, until the bottom of my plate swam in a wave of brown liquid. Without a hesitation I would go back for seconds or even thirds just because it was my favourite meal of all-time. I wanted to recreate this magic memory, and this is what inspired this recipe.
I must admit, although I got the basic idea from a classic shepherd’s pie, this version couldn’t be more different. For starters, the classic meat and veg filling is replaced by a rich tomato, bean and mushroom concoction. And I’ve used sweet potato mash in place of the traditional mash topping. This is my grown-up meat free take on my favourite childhood meal.
Just like my mum’s trusty old recipe, this vegan friendly dish is VERY easy to make. The sweet potato mash is probably the easiest aspect of the whole dish. All you do is roast a sweet potato in the oven until a knife can be easily inserted. Then remove the orange flesh from the skin and mash gently with a fork. Easy as (shepherd’s) pie!
Any leftovers can be stored in the fridge for 2-3 days or placed in the freezer for a later date. I love to serve this with a good helping of vegetables and drowned in gravy – I guess some things never change!
Rosie x
| Prep Time | 10 Minutes |
| Cook Time | 1 3/4 Hours |
| Passive Time | 20 - 30 Minutes |
| Servings |
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- 2 large Sweet Potatoes
- 1 small Onion cut into small cubes
- 1 teaspoon Garlic Paste
- 1 teaspoon Paprika
- 150 grams Mushrooms cut into small slices
- 1 tin Black Eye Beans drained and rinsed
- 1 tin Red Kidney Beans drained and rinsed
- 1 tin Tomatoes
- 1 1/2 teaspoon Gravy Granules gluten free if needed
- 1 tablespoon Tomato Puree
- Pinch Dried Chilli
- 1 tablespoon Maple Syrup
- Salt and Pepper to taste
Ingredients
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- 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.