Mexican-Inspired Shepherd’s Pie
Black beans, cilantro, chili and sweet potatoes make up the bulk of this yummy shepherd’s pie with a Mexican twist. Make a big dish of it, cut it into servings, and throw it in the fridge or freezer for dinners all week long!
Serves: 1 large pie with 8 servings
Container: store in one large container or 8 single-serve containers if freezing for single portions
Time: approximately 45 minutes
Nutritional info per serving:
- Calories: 210
- Fat: 5 grams
- Protein: 18 grams
- Carbs: 21 grams
Ingredients:
- Olive oil
- 1 onion, finely chopped
- 17 oz. minced beef
- 2 cans (14 oz.) black beans, drained
- 1 tsp. chili powder
- 1 tsp. coriander
- 1 can (14 oz.) chopped tomatoes
- 2 large sweet potatoes, chopped into chunks
- Salt and pepper, to taste
- Large handful cilantro, roughly chopped
Method:
- Preheat to oven to 356 degrees Fahrenheit.
- Drizzle some olive oil into a large pot and place over a medium heat.
- Place the onions into the pot and sauté until soft.
- Add the minced beef and sauté until browned.
- Add the black beans, chili powder, coriander and canned tomatoes, stir to combine.
- Leave to simmer for about 10 minutes as you prepare the sweet potatoes.
- Prick the sweet potatoes all over and place into the microwave, cook on HIGH for 1 minute increments until soft all the way through.
- Cut the sweet potatoes into chunks and place into a bowl, mash with a potato masher or fork, add a pinch of salt and pepper and stir through.
- Pour the mince and bean mixture into a large baking dish and spread the mashed sweet potatoes over top.
- Sprinkle the coriander over the top of the sweet potatoes.
- Place into the oven and bake for approximately 30 minutes until golden.
- Leave to cool before cutting into 8 pieces, stacking into your airtight container/and store in the fridge or freezer until needed.
