There’s not much more in life than I enjoy than pie. There are so many different varieties that really the sky is your ultimate limit. Sweet, savour and everything in between, a pie is the perfect place to chuck in a load of vegetables and leftovers from the fridge, wrap it in pastry and add some cheese on top. A pie can be the ultimate lazy food, especially if you’re like me and you so no problem in using store bought pastry – because honestly who has the time to make pastry when you’re being lazy.
This pie was inspired by some heavy Mexican flavours from the smoked paprika, cumin and black beans but touches on that shepherd pie notes with sweet and normal potato mash. Top it with cheese and more smoked paprika and you are in for banging time.
What I really like about this pie recipe is that it can easily be made completely plant based. Most of the ingredients I used were already plant based in the original iterations of this pie except for the milk and the pastry. So if you want to make it completely plant based sub out milk for a plant based milk (I think almond would be best as it would work with the sweet potato) and if I’m not mistaken Borg’s Puff Pastry is vegan friendly (which is what I usually use) because it uses vegetable margarines and not butter to make the crispy delightful layers.
Serves 6 – 8 depending on serving time
- 2 sweet potatoes (cubed)
- 7 small white potatoes (cubed)
- 2 zucchini’s (chopped)
- 500g button mushrooms (roughly torn apart into chunks)
- 1 yellow capsicum (chopped)
- 1 can black beans (drained and rinsed
- 2 cans tinned tomatoes
- 3-4 tsp sweet paprika
- 3-4 tsp smoked paprika and extra for sprinkling
- 3-4 tsp cumin
- 2 tsp sugar
- 2 tbsp tomato paste
- Milk of choice
- Butter of choice
- Salt to taste
- Pastry of choice – keep it plant based to keep it vegan
- Shredded cheese of choice – keep it plant based to keep it vegan
How To Make:
- Start with sweet potato and potato mash by bringing the chopped potatoes to a boil until soft. I judge this by how easily I can put a fork through the potatoes
- Drain the potatoes and put back in the pot. Add butter, milk and salt to taste and texture that you prefer. I prefer a creamier mash so adding a bit more butter and milk gives me that result. I added 2 tbsp of butter and about a half a cup of milk
- Preheat your oven to 220 degrees C
- Put the mash aside and start the filling by heating oil in a thick bottom pan. Once the oil is hot, add the diced onion and garlic and sauté until translucent
- Add the mushrooms and cook until the mushrooms are a light brown. Add your spices and sauté until they become fragrant and then add the diced capsicum
- Add the rest of the pie filling ingredients: tin tomatoes, black beans, sugar and tomato paste and cook covered for 15 minutes, making sure to give the pot a good stir ever now and then
- After 15 minutes cook uncovered for 25-35 minutes until the sauce has reduced and thicken. In the last 5 minutes of cooking add the zucchini and stir through
- In a tall baking tray line with pastry (or even don’t could easily work without) and poke holes with a fork into the pastry so it can “breathe” during the cooking process. Pile in you pie filling and top with the mash potato. Bake for 35 minutes. This gives time for some of the sauce to soak into the mash potato and the pastry to get brown and crispy
- After 35 minutes, take pie out of the oven and liberally sprinkle with cheese on top and top with smoked paprika. Bake in the oven until the cheese has melted and gooey.
You can easily eat this straight from the pan, I wouldn’t judge you at all. There are so many veggies in this you could serve as is, or even serve it with a side salad. The choice is all yours!