Black bean and sweet potato shepherd’s pie


December 22, 2014

Care of Amy Symington

Makes 12 servings


  • 1 tbsp extra virgin olive oil, divided
  • 4 large cloves of garlic, minced
  • 3 cups cremini mushrooms, diced
  • 4 medium carrots, diced
  • 2 tbsp dried basil
  • 3 tsp ground coriander
  • 2 tsp cumin seeds
  • 2 tsp thyme
  • 1 tsp smoked paprika
  • 2 cups black beans, cooked
  • 2 cups quinoa, cooked
  • 1 tsp salt
  • Black pepper to taste
  • 1 bunch dinosaur kale, stems removed and torn into bite sized pieces
  • 2 tbsp lemon juice


  • 8 medium sized sweet potatoes skin on, cooked
  • 1-1/2 cup unsweetened almond milk (or more if needed)
  • 2 cloves garlic, pureed
  • 1 tsp extra virgin olive oil
  • 1 tsp salt
  • Black pepper to taste


Green onions, sliced

Favourite chili sauce


  1.       Preheat oven to 400°F.  Precook any ingredients needed before starting i.e. black beans, quinoa and sweet potatoes.
  2.       In a large sauté pan over medium heat add 2 tsp oil. Once heated add garlic and carrots and sauté until fragrant and carrots have softened, about two minutes.
  3.       Next add mushrooms and sauté until they have released their juices, about 2 minutes.
  4.       Next add basil, coriander, cumin, thyme and paprika. Sauté until fragrant, about 2 minutes. Remove from heat and add to a greased 9 x 13 inch pan along with black beans, quinoa, salt and pepper. Mix together and then evenly pat down to form the bottom layer of the pie.
  5.       In the same pan over medium heat add remaining oil. Once heated add kale.  Allow to wilt and then toss in lemon juice.  Layer over bean mixture.
  6.       Next, in a separate large bowl using a hand immersion blender combine potatoes, milk, garlic, oil, salt and pepper until smooth. If needed, add additional almond milk one tablespoon at a time until you have reached a smooth consistency. Spread the potato mixture over the bottom layer evenly.
  7.       Bake in the oven for 25 minutes uncovered, until the potato topping is slightly brown. When ready to eat cut pan into 12 portions, sprinkle with green onions and serve with chili sauce.

Filed under: Eat Veg elifelines Uncategorised Vegan & Vegetarian Recipes