Sweet potato shepherd’s pie with black beans & lentils – ad (gluten free & vegan)

To celebrate Veganuary, I’ve teamed up with Kenwood, to create a ‘winter warmer’ vegan recipe using their new Tri Blender. The Kenwood Tri Blade hand blender HD406 is not just your standard ‘blender’, it also has a chopper, a masher and a mini whisk, to make life 100 times easier in the kitchen! I decided to use the different attachments to make a gluten free and vegan sweet potato shepherd’s pie, with a black bean and lentil filling, which is the perfect flavoursome recipe to keep you warm this winter, seasoned with paprika and fresh coriander! I used the chopper attachment for chopping up the onion and the rest of the vegetables along with the masher attachment for the perfect smooth and creamy sweet potato topping.

Scroll down for my recipe

Ingredients

For the topping

3 large sweet potatoes

1 tsp dairy free butter

Salt and black pepper

Fresh thyme

For the filling

Extra virgin olive oil

1 tin black beans

1 tin green or brown lentils

1 tin chopped tomatoes

1 onion

1 large carrot

4 spring onions

1 yellow pepper

1/2 bunch fresh coriander

1 vegetable stock cube

1 heaped tsp paprika

Salt and black pepper

Method:

1. Pre heat your oven to 180°C.
2. Peel your sweet potatoes and chop into small chunks. Add to a saucepan with hot water and bring to the boil. Leave to boil for around 20 minutes whilst you prepare the filling.
3. Add a tablespoon of extra virgin olive oil to a frying pan and once hot, add your chopped onion. Fry for a couple of minutes.
4. Whilst your onion is frying, chop your carrot, spring onion and yellow pepper into small pieces and add to the onion mix. Fry for a further 5 minutes until soft.
5. Add a heaped teaspoon of paprika to the mix, followed by your tin of chopped tomatoes and your crumbled vegetable stock cube, leave to simmer for a couple of minutes.
6. Add your tin of black beans and lentils, followed by your chopped coriander along with salt and black pepper. Stir well and leave to simmer for 10 minutes.
7. Once your sweet potatoes are soft. Drain the water and mash. Stir through dairy free butter, salt and pepper.
8. Assemble your shepherd’s pie by adding the filling followed by the sweet potato mash, top with fresh thyme, score with a fork for a crispy topping and bake for around half an hour. Enjoy!

This post has been sponsored by Kenwood.