This is a lovely veggie alternative to a Shepherds or Cottage Pie and is another cracking recipe coming in at £1.20 per portion. Serving with some peas or broccoli means that this is another great idea for a meal for four for under a fiver.
600g sweet potatoes, peeled & cut into 2cm chunks
1 tbsp olive oil
1x small red onion, sliced
250g mushrooms, sliced
1 tsp smoked sweet paprika powder
200g of tinned black beans, drained and rinsed
400g tin of lentils, drained and rinsed
400g fresh tomatoes, chopped
1 x vegetable stock cube
Preheat the oven to 175C/345F/Gas 3
Boil the sweet potatoes in a pan of boiling water until tender, approximately 25-30 minutes, drain then mash with a potato masher, season to taste and set aside.
Heat the oil in a large frying pan and fry the onions and mushrooms on a medium heat until they start to colour.
Add the paprika, lentils, black beans, tomatoes and stock cube, stir well and simmer for 5 minutes.
Spoon the mixture into an ovenproof dish and top with the sweet potato mash.
Place in the preheated oven for approximately 30-35 minutes until the potato topping develops a deliciously crispy brown top.
Serve with some green veggies of your choice.