Mexican Meatless Pie
Description
This Mexican version of the Shepherd’s Pie is one of my favorites. Veggie-packed, meatless and delicious! It really is a warm and comforting treat. It’s easy to go vegan with recipes like this one. If you like this recipe you might also like my Millet Pie recipe.Ingredients
| 2 tablespoons vegetable oil (30 mL) |
| 3 celery stalks, chopped |
| 1 red bell pepper, diced |
| 1 onion, chopped |
| 1 cup frozen corn (150 g) |
| 1 can (19 oz./540 mL) red beans |
| 1 tablespoon chili powder (15 mL) |
| 1 teaspoon cumin (5 mL) |
| 2 tablespoons tomato paste (30 mL) |
| 1 cup vegetable broth (250 mL) |
| Salt and pepper to taste |
| 2 large sweet potatoes (1 lb/500 g each), sliced lengthwise |
| 1 tablespoon + 1 tablespoon olive oil, divided |
| Pinch of paprika |
Directions
- 1
- Preheat oven to 350˚F (180˚C).
- 2
- In a large frying pan, heat vegetable oil and cook onion, pepper and celery over medium-high heat for 5 minutes.
- 3
- Add corn, red beans, chili powder, cumin, tomato paste, and vegetable broth. Season with salt and pepper. Let reduce for 5 minutes. Set aside.
- 4
- Season sweet potatoes with salt and pepper. Use 1 tablespoon (15 mL) olive oil to grease a baking sheet. Place potatoes on greased baking sheet with peel side up.
- 5
- Bake for 45 minutes, or until potatoes are tender.
- 6
- Once potatoes are cooked, let cool and peel.
- 7
- Place potatoes in a medium bowl. Add 1 tablespoon (15 mL) olive oil, salt and pepper, and mix well.
- 8
- Place bean mixture in a baking dish and garnish with sweet potato purée.
- 9
- Bake for 30 minutes.
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