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–+ servings
Sweet Potato Shepherd's Pie

Sweet Potato Shepherd's Pie

A hearty, healthy twist on comfort food: savory kidney beans and vegetables tucked under a golden sweet potato mash. Great for meal prep and ready in just over an hour.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Choose Serving Size 8

Ingredients 

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

Instructions

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

Notes

Assemble ahead and refrigerate up to 3-4 days, or freeze up to 3 months. Reheat in the oven until warmed through and the top crisps up again.