Boil the peeled sweet potatoes until tender, about 30 minutes. drain and leave to one side.
fry the onions, garlic and a pinch of salt, in a drizzle of olive oil over a medium heat for 5 minutes, until the onion softens. This is my favourite shepherd’s pie recipe and it’s such a crowd-pleaser. the beans are sautéed with red onion, garlic, maple, coriander, lime juice, spring onions, mushrooms and tomatoes, until they’re soft and full of flavour, before being baked under a layer of sweet potato mash. Add the paprika and slices of spring onion, sauté for 2-3 minutes, ensuring they are coated in the paprika, before adding the mushrooms and mixing again.
Add both of the beans, coating them in the paprika, and sauté for a further 5 minutes. then add the tinned tomatoes, maple syrup, lime juice, pepper and coriander, mixing everything through. This is my favourite shepherd’s pie recipe and it’s such a crowd-pleaser. the beans are sautéed with red onion, garlic, maple, coriander, lime juice, spring onions, mushrooms and tomatoes, until they’re soft and full of flavour, before being baked under a layer of sweet potato mash.
