Mexican Shepherds Pie

Course dinner, lunch
Cuisine British, Mexican
Keyword plant-based, walnut mince
Prep Time 50 minutes
Cook Time 20 minutes
Servings 4 people


  • 6 Sweet potatoes
  • 140 grams California walnuts
  • 200 grams Sliced chestnut brown mushrooms
  • 2 Red onions chopped
  • 2 Garlic cloves
  • 1 Red pepper chopped
  • 1 tbsp Ground cumin
  • 1 tbsp Smoked paprika
  • 400 grams Tinned tomatoes
  • 1 tbsp Tomato puree
  • 200 ml Beer
  • 20 grams Dark chocolate 70%
  • Salt and pepper
  • 2 tbsp Chopped coriander leaf


  • Soak the California walnuts overnight in warm water.
  • Drain well and place in a food processor with the sliced mushrooms.
  • Pulse until you have a fine crumble texture.
  • Place the sweet potatoes on a baking tray and cook in the oven at 160c for 30 minutes or until soft in the middle.
  • Add the chopped red onion and red pepper to a shallow pan with a drizzle of olive oil.
  • Slice the garlic before adding to the pan.
  • Sprinkle in the cumin and smoked paprika, then stir together.
  • Add the walnut mince and pour in the beer, along with chopped tomatoes, puree and dark chocolate.
  • Simmer for 20 minutes until reduced and thickened.
  • When the sweet potatoes are cooked, remove from the oven and cut open to release the steam
  • Remove the potato skins and chop the flesh with a knife until it looks like mash.
  • Pour the chilli into an oven proof dish and scatter over the chopped coriander
  • Top with the mashed sweet potatoes and season with a little salt and pepper.
  • Bake in a hot oven 190c for 20 minutes or until the top starts to turn golden then serve.


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