Black Bean & Sweet Potato Shepherd’s Pie Recipe
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.
- 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
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
- 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 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 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.
- Add Vegetables: Stir in the minced garlic and diced bell pepper, cooking another 3-4 minutes until softened and fragrant.
- 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.
- 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.
- 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.
- 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.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is slightly golden and crispy.
- 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
