Black Bean & Sweet Potato Shepherd’s Pie Recipe
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.
- 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
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
- Preheat Oven: Begin by preheating your oven to 400°F (200°C) to prepare for baking the assembled shepherd’s pie.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
