Updated: Nov 22, 2021
This is a great winter meal, nice and comforting for the colder nights. Lots of vegetables and beans with paprika to add a great flavour. This dish is also great to freeze so you can make in bulk and store in the freezer! You can also sub in other types of beans of green or puy lentils work well too. Sweet potato mash also gives a sweeter topping to ordinary potato mash - and gives a different mix of nutrients. You can use ordinary potatoes if you prefer though!
Ingredients (serves 4):
350g sweet potatoes peeled and roughly chopped
350g butternut squash, peeled and cut into chunks (or use the pre-cut frozen chunks)
2 tbsp milk
1 tbsp olive oil
1 large onion chopped
2 garlic cloves crushed
1 tsp paprika
1 red pepper deseeded and chopped
2 sliced carrots
150g button mushrooms
2 celery sticks, chopped
400g can of black beans, drained and rinsed
400g chopped tomatoes
400g red kidney beans, drained and rinsed
3 tbsp tomato puree
2 tsp dried thyme
Salt and freshly ground black pepper
Serve with leafy salad, green beans or broccoli
Preheat oven to 200 / 180 fan
Boil the sweet potatoes and squash for 15 mins until soft. Drain and mash with the milk, add salt and pepper to taste.
Heat the olive oil in a large non stick pan over a medium heat and fry the onion for a few mins until softened / translucent
Add the garlic and paprika and cook for another minute before adding the pepper, carrot slices, mushrooms and celery. Cook for another 5 mins.
Add the beans, chopped tomatoes, tomato puree, thyme and a splash of water or stock.
Mix together and bring to the boil
Lower the heat and simmer for 10 mins until thickened and reduced.
Spoon the bean mixture into an ovenproof dish and top with the mash
Make in the oven for around 20 mins until the potato starts to crisp ad brown.
Serve with salad, green beans or brocolli.