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Sweet Potato Shepherd's Pie

Gourmandelle.com
Did anyone say comfort food? Here’s one of the best dishes I tried lately: healthy, delicious sweet potato shepherd’s pie. Perfect for meal prep! >>>
4 from 2 votes
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Ingredients
  

  • 2   large sweet potatoes peeled and cubed
  • 1 tsp coconut oil
  • 1 400 g can red kidney beans
  • 1 Tbsp  olive oil
  • 2  shallots finely chopped
  • 6 garlic cloves minced
  • 1 medium carrot cubed
  • 2 stalks celery chopped
  • 1 cup green peas frozen or fresh
  • 1 tsp smoked paprika
  • 1 tsp chilli powder
  • 1  can crushed tomatoes
  • 2 tbsp chives for garnish
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 200C.
  • Place the sweet potatoes in a pan. Cover with water, add salt, bring to a boil.
  • Cook until the potatoes are soft and ready to mash.
  • Meanwhile, heat a skillet on medium heat with olive oil.
  • Add shallots, garlic and cook about a minute until fragrant.
  • Add the carrots, celery and continue cooking about 3 more minutes.
  • Add the smoked paprika, salt and pepper, chilli powder.
  • Add crushed tomatoes and cook the mixture for about 5 minutes, stirring, until the liquids reduce.
  • Add the beans and stir to combine.
  • Add peas and cook about 2 more minutes. Cover and set aside.
  • Mash the sweet potatoes with a tsp of coconut oil, salt, and pepper to taste.
  • In a baking dish, add the beans mixture in a single layer.
  • Cover with a layer of sweet potato mash bake about 25 minutes until start to get golden.
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