Mexican Shepherd’s Pie
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
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!