Beany Shephard’S Pie

Ingredients

• 4 sweet potatoes (cut into small cubes)
• 1 small red onion (finely chopped)
• 1 carrot, finely diced
• 1 stem celery finely diced
• 2 garlic cloves (chopped)
• ½ tablespoon olive oil
• 1 ½ smoked paprika
• 1 tablespoon ground cumin
• ½ cup mushrooms (chopped)
• 1 tin adzuki beans (drained and rinsed)
• 1 tin red kidney beans (drained and rinsed)
• 1 tin (400g) chopped tomatoes
• 1 tablespoon tomato puree
• crushed black pepper
• 1 teaspoon dried mixed herbs
• salt

Preparation

1. pre heat oven to 200°c. boil the sweet potatoes until tender (about 25 minutes). drain and set aside.
2. in a pan, heat up the oil and add the onions, diced carrots and celery cooking till soft.
3. add the garlic and dried spices and cook for another 2 minutes.
4. add the mushrooms and stir well to coat in the spice mix.
5. add the beans and sauté for 5 minutes.
6. then, add the tinned tomatoes, tomato paste, black pepper, dried mixed herbs and salt. mix well.
7. in a separate bowl, mash the sweet potatoes until smooth.
8. in an ovenproof dish, layer the bean mixture and cover with the mashed sweet potato.
9. bake for 20-25 minutes.
10. remove and serve immediately.