beany shephard’s pie

Serves: 4

Ingredients:
4 sweet potatoes (cut into small cubes)
1 small red onion (finely chopped)
1 carrot, finely diced
1 stem celery finely diced
2 garlic cloves (chopped)
½ tablespoon olive oil
1 ½ smoked paprika
1 tablespoon ground cumin
½ cup mushrooms (chopped)
1 tin adzuki beans (drained and rinsed)
1 tin red kidney beans (drained and rinsed)
1 tin (400g) chopped tomatoes
1 tablespoon tomato puree
crushed black pepper
1 teaspoon dried mixed herbs
salt

Method:
pre heat oven to 200°c. boil the sweet potatoes until tender (about 25 minutes). drain and set aside.
in a pan, heat up the oil and add the onions, diced carrots and celery cooking till soft.
add the garlic and dried spices and cook for another 2 minutes.
add the mushrooms and stir well to coat in the spice mix.
add the beans and sauté for 5 minutes.
then, add the tinned tomatoes, tomato paste, black pepper, dried mixed herbs and salt. mix well.
in a separate bowl, mash the sweet potatoes until smooth.
in an ovenproof dish, layer the bean mixture and cover with the mashed sweet potato.
bake for 20-25 minutes.
remove and serve immediately.