Main Course
Mexican Meatless Pie
Servings4 portions Difficultyeasy Ingredients14 Steps9
About
This Mexican version of the Shepherd's Pie is one of my favorites. Veggie-packed, meatless and delicious! It really is a warm and comforting treat. It’s easy to go vegan with recipes like this one.
If you like this recipe you might also like my Millet Pie recipe.
Preparation
- 01
Preheat oven to 350˚F (180˚C).
- 02
In a large frying pan, heat vegetable oil and cook onion, pepper and celery over medium-high heat for 5 minutes.
- 03
Add corn, red beans, chili powder, cumin, tomato paste, and vegetable broth. Season with salt and pepper. Let reduce for 5 minutes. Set aside.
- 04
Season sweet potatoes with salt and pepper. Use 1 tablespoon (15 mL) olive oil to grease a baking sheet. Place potatoes on greased baking sheet with peel side up.
- 05
Bake for 45 minutes, or until potatoes are tender.
- 06
Once potatoes are cooked, let cool and peel.
- 07
Place potatoes in a medium bowl. Add 1 tablespoon (15 mL) olive oil, salt and pepper, and mix well.
- 08
Place bean mixture in a baking dish and garnish with sweet potato purée.
- 09
Bake for 30 minutes.