Mexican Shepherd’s Pie

Mexican Shepherd’s Pie (from The Buddhist Chef)


  • 2 large sweet potatoes, sliced lengthwise
  • 3 celery stalks, chopped
  • 1 red bell pepper, diced
  • 1 onion, chopped
  • 1 cup frozen corn
  • 1 can red beans
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 2 Tbsp tomato paste
  • 1 cup vegetable broth
  • pepper, to taste
  • pinch of paprika


  1. Preheat oven to 350˚F.
  2. Place sweet potatoes on a baking sheet with parchment paper or a silpat mat with peel side up.
  3. Bake for 45 minutes, or until potatoes are tender.
  4. Meanwhile, in a large frying pan, water saute onion, pepper and celery over medium-high heat for 5 minutes.
  5. Add corn, red beans, chili powder, cumin, tomato paste, and vegetable broth. Season with pepper. Let reduce for 5 minutes. Set aside.
  6. Once potatoes are cooked, let cool and peel.
  7. Place potatoes in a medium bowl. Add pepper and mix well.
  8. Place bean mixture in a baking dish and garnish with sweet potato purée. Top with a sprinkle of paprika.
  9. Bake for 30 minutes.


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