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Mexican Shepherd’s Pie

INGREDIENTS

• 800g sweet potato (peeled and roughly chopped)

• 400g plant based mince (I used Funky Fields)

• 400g can of black beans (reserve aquafaba)

• 1/2 of a finely diced red capsicum/bell pepper

• 1/2 can or jar of finely diced chipotle in adobo (around 100g)

• 1/3 cup corn kernels

• 1 finely diced red onion

• 6 garlic cloves

• 3 tablespoons dairy free butter

• 1/3 cup soy milk

• 3 tablespoons nutritional yeast

• 2 tablespoons lime juice

• 1 tablespoon Worcestershire sauce

• 1 tablespoon tomato paste

• 1 teaspoon oregano

• 1 teaspoon cumin

• 1 teaspoon salt

• A big pinch of smoked paprika

• Optional: A handful of finely diced sun-dried tomato

METHOD

• Preheat oven to 200 degrees celsius. Place a large pot of water over the stove and boil the sweet potato until soft. Drain and put to the side.

• Place red onion and capsicum in a dash of oil over medium heat and stir occasionally for 5 minutes. Add plant based mince and break up with a spatula, cooking until starting to brown (5-10 minutes). Add in Worcestershire sauce, oregano, cumin and smoked paprika. Cook for a few more minutes, add in the tomato paste and corn before removing from heat.

• In a blender, combine black beans, a hearty dash of the reserved aquafaba, 3 garlic cloves, lime juice, salt, a tablespoon of the adobo sauce and 2-3 chipotle peppers. Blend until smooth.

• In the now-empty sweet potato pot, melt the butter and remaining garlic. Once aromatic, add in sweet potato, soy milk, nutritional yeast, sun-dried tomato and remaining chipotle peppers to taste. Mash!

• In a baking dish, spread the mince mixture before pouring over the black bean sauce. Spread the mashed sweet potato over the other ingredients before running a fork over the top to rough the surface. Bake for 20-25 minutes and serve!