recipeName: beany shephard’s pie
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
steps: 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.
NER: sweet potatoes red onion carrot celery garlic olive oil paprika cumin mushrooms adzuki beans red kidney beans tomatoes tomato puree black pepper mixed herbs salt