Mexican Meatless Pie - The Buddhist Chef

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Mexican Meatless Pie

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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.