Base: 2 red onions (chopped into rounds) 4 garlic cloves (chopped finely) 1 red pepper (chopped into strips) 2 medium carrots (chopped into rounds) 1 tbsp tomato paste 2 tsp smoked paprika 1 tsp cumin 1 tbsp sriracha (optional) 1 400g tin baked beans 1 400g tin black beans (rinsed and drained) 1 tin peeled plum tomatoes 1 tbsp rosemary (finely chopped)
Mash: 1 large sweet potato (I used purple and orange) 1 tbsp dairy-free butter half tsp salt 1 to 3 tbsp dairy-free milk (I used soya) Method: Pre-heat your oven to 200 degrees celsius. In a deep oven tray, place your onions, garlic, pepper and carrots along with a pinch of salt, pepper, all of your spices and a tbsp of oil.
Cook for 20 minutes. Take your tray out of the oven and add all of the other base ingredients, stir well.
Place back into the oven for 25 minutes. In the meantime prepare your mash.
Peel and chop your sweet potato into small chunks.
Steam for 15 to 20 minutes or until they are fork tender.
Mash using a masher or potato ricer and add the butter and salt.
(If it’s too thick add some milk in small amounts until you reach the perfect consistency for you.) Take the tray out of the oven and smother the mash on top evenly.
(I used a piping bag to create the effect in this picture, though it isn’t necessary.)
Place the tray in the oven for a final 20 minutes.
It should be slightly crispy on top! Enjoy! x