What kind of shepherd makes a shepherd’s pie without lamb? Maybe one who takes the whole caretaking aspect of the job to heart. This dish gets its protein from a combination of black and red beans and its distinctive color from a coating of sweet potatoes. Serve with chunks of crusty bread and pour yourself a shiraz/syrah to celebrate protecting Mary’s little lamb from the big bad wolf. Ya mas!

Ingredient list for 4 servings

• 3 large sweet potatoes, about 3 lb - peeled and cut into small cubes
• ¼ cup evaporated milk mixed with ¼ cup water
• 1 tablespoon olive oil
• 1 large red onion - finely diced
• 2 garlic cloves - finely diced
• 1 teaspoon smoked sweet paprika
• 4 spring onions - sliced
• ½ lb mushrooms - sliced
• 1 tablespoon maple syrup
• ¼ teaspoon white pepper
• Juice of 1 lime or 2 tablespoons lime juice
• 1 can black beans - drained and rinsed
• 1 can red kidney beans - drained and rinsed
• 1 can diced tomatoes [14.5 oz] - drained
• Salt and pepper to taste

• Boil the peeled sweet potatoes until tender, about 30 minutes. Drain cooking water. Mash the sweet potatoes with the milk and a pinch of salt. Cover and set aside.
• Sauté the onions, garlic and a pinch of salt, in olive oil over medium heat in medium saucepan for 5 minutes, until the onion softens. Add the paprika and slices of spring onion, sauté for 2-3 minutes, ensuring they are coated in the paprika, before adding the mushrooms and mixing again.
• Add the black and red beans, and cook for 5 minutes. Then add the tomatoes, maple syrup and lime juice, mixing everything well.
• Spoon the bean mixture in the bottom of a 9x13 baking pan and top with the sweet potato mash. Place in the oven set to broiler option until it starts to brown on the top, about 20-25 minutes.

Note: Reheat leftovers in the microwave at 70% until warmed through.