This one is just a lovely, simple tasty pie full of good things. There’s lots of flavour from the herbs and vegetables, and using the water from cooking the sweet potato to make the sauce ties the two layers together nicely.
I’d originally been thinking of making a veggie and bean shepherd’s pie, but as I planned my recipe it sort of morphed into this rather more interesting thing!
You don’t have to brown the top under the grill, but then you won’t get the yummy crispy bits…
makes 4 servings
for the topping
1 large sweet potato, peeled and cut into chunks (about 350 g total)
1 400 g tin of kidney beans, drained and rinsed
2 tbsp nutritional yeast
1 tsp oil
salt and pepper
for the mushroom and broccoli layer
400 g mushrooms, quartered
2 tsp oil
200 g broccoli, cut into small florets and the stalks chopped
20 g parsley, chopped (stalks and all)
1 large tomato, chopped
3 tbsp tamari
2 tsp liquid smoke (or smoked paprika)
1 tsp fresh rosemary, finely chopped
reserved water from cooking the sweet potato (about 200 ml)
salt and pepper
2 tsp rice flour mixed with 1 tsp oil (or use other gluten free flour)
First cook the sweet potato. Place it in a saucepan with around 500 ml of water, bring to the boil and then turn the heat down to a simmer. Cook for around 7 minutes until just softened. Drain the sweet potato, but reserve the cooking water. Return the sweet potato to the pan along with the kidney beans, nutritional yeast, and some seasoning. Mash together roughly.
While the sweet potato is cooking, get the mushroom and broccoli layer started.
Heat the oil in an ovenproof saute pan on a medium heat and add the mushrooms. Cook, stirring often for around 5 minutes until just cooked through and juicy.
Add the tamari and liquid smoke and stir for another couple of minutes, and then the tomato, rosemary, and parsley (reserve a little parsley for garnish if you like) and stir for one minute.
Tip in the broccoli along with 200 ml of the reserved sweet potato water (you may need a little more or less depending on the size of your pan and how juicy your mushrooms are). Bring to the boil, turn the heat down and simmer partially covered for around 5 minutes until the broccoli is just tender.
Preheat the grill.
Stir the rice flour and oil mixture into the mushrooms and broccoli to thicken the sauce. Taste, and add salt and pepper if needed.
Top with the sweet potato and bean mash and drizzle the oil over the top, spreading it out as much as possible.
Put under the grill to brown, around 5 minutes.