Veggie Shepards Pie

30 Minute Veggie Shepards Pie. Proper home comfort food, vegetarian but packed with protein. Great for batch cooking, or halve the measurements.

Serves: 8 Time: 30 minutes

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Fresh Ingredients

• 1.3kg Sweet Potatoes, peeled and cut into cubes

• 4 Tablespoons Milk

• 300g Mushrooms, sliced

• 8 Spring Onions, sliced

• 2 Limes, juiced

• Greens of your choice

Cupboard Ingredients

• 2 Red Onions, diced

• 2 Cans Black Beans, drained and rinsed

• 460g Kidney Beans, drained and rinsed

• 2 Cans Chopped Tomatoes

• 4 Garlic Cloves, minced

• 1 Tablespoon Brown Sugar (optional)

• Handful Fresh Coriander, chopped (optional)

• 2 Teaspoons Paprika

Method

1. Heat the oven to 200°C. Then boil the potatoes until soft enough to mash. Drain and set aside.

2. Fry the red onions in a drizzle of olive oil, add the garlic and some seasoning. When translucent add the paprika and spring onions and saute for a further few mins. Add mushrooms and both beans and cook for a further 5 mins. Next add the tomatoes, sugar, lime juice, black pepper and fresh coriander.

3. Now mash the potatoes, with a splash of milk and seasoning. Pop the bean mixture into an ovenproof dish and spoon over the mash to cover.

4. Make 2 separate pies, freeze one ready for next week!

5. Bake in the oven for 20 mins. Serve with your favourite greens and enjoy!

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