Black Bean & Sweet Potato Shepherd’s Pie Recipe

Introduction

This Black Bean & Sweet Potato Shepherd’s Pie is a comforting, hearty dish perfect for any night of the week. Packed with flavorful spices and wholesome ingredients, it offers a delicious twist on a classic favorite that’s both vegan and satisfying.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper (any color), diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce or tamari
• Fresh cilantro for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Place the cubed sweet potatoes in a large pot and cover them with water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes until tender.
3. Step 3: While the sweet potatoes cook, heat olive oil in a large skillet over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
4. Step 4: Stir in the minced garlic and diced bell pepper. Cook for another 3-4 minutes until softened.
5. Step 5: Add black beans, corn, cumin, smoked paprika, chili powder, salt, and pepper. Stir to combine.
6. Step 6: Pour in vegetable broth, tomato paste, and soy sauce or tamari. Mix well and simmer for 5-7 minutes until slightly thickened. Remove from heat.
7. Step 7: Drain the sweet potatoes and return to the pot. Mash until smooth, adding a splash of water or olive oil if desired for creaminess.
8. Step 8: In a baking dish, spread the black bean and corn mixture evenly on the bottom. Layer the mashed sweet potatoes on top, smoothing with a spatula.
9. Step 9: Bake in the preheated oven for 20-25 minutes until the top is slightly golden and crispy.
10. Step 10: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if using before serving.

Tips & Variations

• For a richer flavor, mix some nutritional yeast into the mashed sweet potatoes before layering.
• Swap black beans for lentils or chickpeas for a different protein option.
• Add a pinch of cayenne pepper for extra heat if you like spice.
• Use frozen corn in season to keep this recipe quick and convenient year-round.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain texture, or microwave for a quicker option but expect a softer topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish gluten-free?

Yes, this recipe is naturally gluten-free as long as you use tamari instead of regular soy sauce, which often contains wheat.

Is this recipe suitable for meal prep?

Absolutely. This shepherd’s pie holds up well in the fridge and reheats nicely, making it a great option for preparing meals ahead of time.

Black Bean & Sweet Potato Shepherd’s Pie Recipe

Print Recipe

★★★★★

4.8 from 88 reviews

A hearty and nutritious Black Bean & Sweet Potato Shepherd’s Pie combining creamy mashed sweet potatoes with a flavorful black bean and corn filling, seasoned with cumin, smoked paprika, and chili powder, then baked to golden perfection. This vegetarian dish is perfect for a wholesome family meal.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potato Topping

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil (optional, for mashing)

Filling

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper (any color), diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce or tamari
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat Oven: Begin by preheating your oven to 400°F (200°C) to prepare for baking the assembled shepherd’s pie.
2. Cook Sweet Potatoes: Place the peeled and cubed sweet potatoes in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes until the sweet potatoes are tender and easily pierced with a fork.
3. Sauté Aromatics: While the sweet potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until translucent and fragrant.
4. Add Garlic and Bell Pepper: Stir in the minced garlic and diced bell pepper into the skillet. Continue cooking for another 3-4 minutes until the vegetables are softened and aromatic.
5. Add Beans and Spices: Add the black beans, corn, ground cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir well to evenly combine all ingredients.
6. Simmer Filling: Pour in the vegetable broth, tomato paste, and soy sauce or tamari. Mix thoroughly and let the mixture simmer for 5-7 minutes until it thickens slightly. Then remove from heat.
7. Mash Sweet Potatoes: Drain the cooked sweet potatoes and return them to the pot. Mash them with a potato masher or fork until smooth. Add a splash of water or a drizzle of olive oil if you prefer a creamier texture.
8. Assemble Pie: In a baking dish, evenly spread the black bean and corn mixture as the base. Carefully layer the mashed sweet potatoes on top, smoothing the surface with a spatula.
9. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes until the top of the sweet potato layer becomes slightly golden and crispy.
10. Serve: Remove the shepherd’s pie from the oven and let it cool for a few minutes. Garnish with fresh cilantro if desired before serving.

Notes

• You can substitute black beans with kidney beans or pinto beans if preferred.
• For a spicier version, add a pinch of cayenne pepper or diced jalapeños to the filling.
• This dish can be made gluten free by ensuring soy sauce is tamari or gluten-free.
• Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
• To make it vegan, ensure the soy sauce or tamari is free from animal-derived ingredients.

Keywords: black bean shepherd’s pie, sweet potato shepherd’s pie, vegetarian casserole, healthy baked dish, gluten free vegetarian meal