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Mexican Shepherd's Pie

I like to revamp classic dishes - today a British classic - 𝐒𝐡𝐞𝐩𝐡𝐞𝐫𝐝'𝐬 𝐏𝐢𝐞 - Mexican style. All vegan and gluten free. A hint of jalapenos, red kidney beans, sweet potatoes and the ultimate comfort food will be ready on your table. Hearty, comforting dish,all vegan , gluten and oil free


✅5 sweet potatoes
✅100g corn
✅3 cloves of garlic, minced
✅1 onion, chopped
✅1 red pepper, chopped
✅1 courgette (zucchini) grated
✅1 tin of red kidney beans
✅60g dry red lentils
✅2 teaspoons of cumin powder
✅3 teaspoons of coriander powder
✅2 jalapenos , finely chopped (you can substitute with 2 teaspoons of chili flakes)
✅500ml passata
✅Smoked paprika (pimento) - optional



1.Peel your potatoes and cook them until soft
2. Fry onion and garlic until soft and translucent (we recommend water frying method, but you can use oil)
3. If using raw jalapenos, add them now and fry for another 2 minutes
4. Add chopped bell peppers and grated courgette, and fry for about 5 minutes
5. Stir in coriander powder, cumin powder, passata and dry lentils.
6. Cook for approx 15 minutes until red lentils are soft
7 Add red kidney beans, salt and most importantly ...taste it , adjust to your preferences. You can always turn it into a fiery dish...add some chili flakes
8. Once the sweet potatoes are soft, mash them with smoked paprika powder
9. Assemble dish together, in a baking dish; pour first veggie-bean mixture, top with sweet potato mash
10. Bake in the oven for 20 minutes at 200C until it starts to get crispy on the top.

Happy Cooking 👩‍🍳

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