Sweet Potato and Black Bean Cottage Pie (Recipe)

• 21oz Sweet potato, peeled and cut into cubes
• 8,05oz black beans, drained and rinsed
• 14oz tinned tomatoes
• 5,25oz button mushrooms
• 4 spring onions, sliced
• 1 large red onion, peeled and diced
• 2 garlic cloves, peeled and diced 
• 1 handful coriander, roughly chopped
• 1 tsp smoked sweet paprika
• 1 lime, juiced
• 1 tbsp maple syrup (optional)
• A dash of almond milk
• A pinch of salt and pepper to taste
• Glug of olive oil

Serves 4

Preheat the oven on the grill setting, at 390˚F/200˚C.

Boil the sweet potato cubes until tender - this should take about 30 minutes. Drain and leave to one side.

Mix together the onion, garlic, a pinch of salt and drizzle of olive oil and fry over medium heat for 5 minutes - until the onions soften. 

Add the paprika and sliced spring onion to the mix and sauté for 2-3 minutes, making sure they are coated in paprika before adding the mushrooms.

Add the beans to the mix, coating them in paprika. Sauté for a further 5 minutes. Then add the tinned tomatoes, maple syrup, lime juice, pepper and coriander, mixing everything through.

Mash the potatoes with the almond milk and a pinch of salt.

Spoon the bean mix at the bottom of a baking tray and top with the sweet potato mash. Place in the oven to grill until it starts to crisp on the top – about 20 minutes.

Serve immediately by itself, or with our delicious kale salad on the side!

FYI: Sweet potatoes pack a powerful nutritional punch. In one medium spud, there is over 400% of your daily vitamin A requirement.