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Black Bean & Sweet Potato Shepherd’s Pie Recipe

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★★★★★

4.8 from 89 reviews

A hearty and nutritious Black Bean & Sweet Potato Shepherd’s Pie featuring a savory black bean and vegetable filling topped with creamy mashed sweet potatoes, baked to golden perfection. This vegetarian dish combines sweet and smoky flavors, perfect as a comforting meal for any occasion.

Ingredients

Scale

Sweet Potato Topping

  • 2 medium sweet potatoes, peeled and cubed

Filling

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper (any color), diced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup vegetable broth
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce or tamari

Garnish

  • Fresh cilantro for garnish (optional)

Instructions

  1. Preheat Oven: Begin by preheating your oven to 400°F (200°C) to prepare for baking the shepherd’s pie.
  2. Cook Sweet Potatoes: Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are tender and easily pierced with a fork.
  3. Sauté Aromatics: While potatoes are cooking, heat olive oil in a large skillet over medium heat. Add diced onion and sauté for about 5 minutes until translucent and fragrant.
  4. Add Vegetables: Stir in minced garlic and diced bell pepper into the skillet. Cook for an additional 3-4 minutes until softened.
  5. Combine Beans and Spices: Add the drained black beans, corn kernels, ground cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir to mix ingredients thoroughly.
  6. Add Liquids and Simmer: Pour in the vegetable broth, tomato paste, and soy sauce or tamari. Stir well and let the mixture simmer on medium-low heat for 5-7 minutes until it thickens slightly, then remove from heat.
  7. Mash Sweet Potatoes: Drain the cooked sweet potatoes and return them to the pot. Mash with a potato masher or fork until smooth. Add a splash of water or a drizzle of olive oil for extra creaminess if desired.
  8. Assemble Pie: In a baking dish, spread the black bean and vegetable mixture evenly on the bottom. Layer the mashed sweet potatoes on top, smoothing the surface with a spatula.
  9. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes until the sweet potato topping is slightly golden and crisp around the edges.
  10. Serve and Garnish: Remove the pie from the oven and allow it to cool for a few minutes. Garnish with fresh cilantro if desired before serving.

Notes

  • You can substitute bell pepper with zucchini or mushrooms for a different vegetable mix.
  • For a vegan option, ensure soy sauce or tamari is gluten-free and vegan friendly.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Adding a little nutritional yeast to the mashed sweet potatoes can add a cheesy flavor.
  • If you prefer a spicier dish, add some cayenne pepper or hot sauce to the filling mixture.

Keywords: black bean, sweet potato, shepherd’s pie, vegetarian, vegetarian main dish, healthy dinner, baked casserole, comfort food, gluten free option

Find it online: https://cheframiflavor.com/black-bean-and-sweet-potato-shepherds-pie-recipe/