Being brought up in Texas means that I’m forever trying to turn everything into Mexican food. I miss that Tex-Mex!
To compensate, I cook with cumin and coriander all the time (cilantro). This dish is inspired by my upbringing; my twist on an old English classic. Shepherd’s pie but with Mexican flavours. It’s delicious.
It’s also easy, packed with vegetables and vegan. Enjoy!
10 min prep time
45 min cook time
55 min Total
2 large sweet potatoes, peeled and chopped
150g mushrooms, thickly sliced
1 large courgette, cut in half lengthways & sliced
1 tin haricot beans, drained
1 red onion, finely chopped
1 tin chopped tomatoes
10 cherry tomatoes, halved
1 tsp ground coriander
1tsp ground cumin
1 small handful fresh coriander, finely chopped
2 tbsp olive oil
Handful grated vegan cheese (optional)
Jalapenos to garnish (optional)
- Preheat your oven to 180 C
- Heat your olive oil in a pan on a medium heat.
- Add your onion, courgette, mushroom and cherry tomato and cook for about 10 minutes or until the mushrooms and courgettes have softened a bit.
- Whilst the veggies are cooking, put a pot of boiling water on and add your sweet potatoes. Boil for approx. 20 minutes.
- Add spices and herbs to your main pan or veg along with your haricot beans and tinned tomatoes. Cook for about 10 minutes.
- Add your spinach and cook for a further 5 minutes.
- Once the potatoes are soft (stick a potato with a knife and if it falls off quickly, it’s ready), drain and mash.
- Assemble your pie by spreading you veg mixture evenly into the base of a casserole dish. Put your mashed potato on top and spread evenly over it.
- Add vegan cheese if wanted and put in the oven for 20 minutes.
Serve with jalapenos on top