Black Bean & Sweet Potato Shepherd’s Pie Recipe

Introduction

This Black Bean & Sweet Potato Shepherd’s Pie is a hearty, flavorful dish perfect for cozy dinners. Combining sweet potatoes with a savory black bean and vegetable filling, it’s a comforting meal that’s also plant-based and nutritious.

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 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 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 minced garlic and diced bell pepper, cooking for another 3-4 minutes until softened.
5. Step 5: Add black beans, corn, ground cumin, smoked paprika, chili powder, salt, and pepper. Stir well to combine.
6. Step 6: Pour in vegetable broth, tomato paste, and soy sauce or tamari. Mix and let 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 you want a creamier texture.
8. Step 8: In a baking dish, spread the black bean and vegetable mixture evenly on the bottom. Layer mashed sweet potatoes on top and smooth 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 desired before serving.

Tips & Variations

• For extra creaminess, stir some coconut milk or vegan butter into the mashed sweet potatoes before layering.
• Try adding diced jalapeños or a dash of cayenne pepper for more heat.
• Swap black beans for pinto or kidney beans if preferred.
• If you like a crispy top, sprinkle some nutritional yeast or vegan cheese before baking.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

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 gluten-free soy sauce or tamari.

Can I prepare it ahead of time?

Absolutely. You can assemble the shepherd’s pie ahead of time and refrigerate it before baking. Just add a few extra minutes to the baking time if baking from cold.

Black Bean & Sweet Potato Shepherd’s Pie Recipe

Print Recipe

★★★★★

4.8 from 129 reviews

This hearty Black Bean & Sweet Potato Shepherd’s Pie is a comforting and nutritious vegetarian dish perfect for a wholesome meal. Featuring a flavorful black bean and corn filling spiced with cumin, smoked paprika, and chili powder, topped with creamy mashed sweet potatoes baked to golden perfection, it’s both satisfying and packed with vibrant flavors.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Sweet Potato Topping

• 2 medium sweet potatoes, peeled and cubed
• Optional: Splash of water or drizzle of olive oil 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

Garnish

• Fresh cilantro (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 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 potatoes cook, heat olive oil in a large skillet over medium heat. Add diced onion and sauté for about 5 minutes until translucent and fragrant.
4. Add Vegetables: Stir in the minced garlic and diced bell pepper, cooking another 3-4 minutes until softened and fragrant.
5. Add Beans & Spices: Add black beans, corn, ground cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir well to combine all ingredients evenly.
6. Simmer Filling: Pour in the vegetable broth, tomato paste, and soy sauce or tamari. Mix thoroughly and let simmer for 5-7 minutes until the mixture thickens slightly. 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. For a creamier texture, add a splash of water or drizzle of olive oil if desired.
8. Assemble Pie: In a baking dish, spread the black bean and corn mixture evenly across the bottom. Carefully layer the mashed sweet potatoes on top, smoothing them out evenly with a spatula.
9. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is slightly golden and crispy.
10. Serve: Remove the pie from the oven and let it cool a few minutes. Garnish with fresh cilantro if desired before serving.

Notes

• You can use fresh, frozen, or canned corn kernels based on availability.
• Adjust the chili powder quantity to control the heat level to your preference.
• For a richer mashed sweet potato topping, stir in a little vegan butter or plant-based milk.
• This dish is naturally vegetarian and vegan when using tamari instead of soy sauce if gluten-free is desired.
• Leftovers can be refrigerated for 3-4 days and reheated in the oven or microwave.

Keywords: black bean shepherd’s pie, sweet potato recipe, vegan shepherd’s pie, vegetarian casserole, healthy comfort food, plant-based main dish