shepard’s pie

Black bean and sweet potato shepherd’s pie

Care of Amy Symington Makes 12 servings Ingredients: 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 Topping: 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 Garnish: Green onions, sliced Favourite chili sauce Directions:       Preheat oven to 400°F.  Precook any ingredients needed before starting i.e. black beans, quinoa and sweet potatoes.       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.       Next add mushrooms and sauté until they have released their juices, about 2 minutes.       Next add basil, coriander, cumin, thyme and paprika. Sauté until fragrant,… Read More


Filed under: Eat Veg elifelines Uncategorised Vegan & Vegetarian Recipes