Shepherd’s Pie meets Chilli sin Carne #93

potato mash

made this pie on Friday and I was so happy with the result! It is a rich dish, full of flavors and able to feed the whole family! All you need is a couple of ingredients and also some patience and “rocking knife skills” for cutting vegetables:))

Ingredients: ❤

For the mash:
3 sweet potatoes
350 gr. pumpkin squash
200 gr. steamed cauliflower
100 ml coconut milk
1-2 tbsp olive oil
Salt, pepper to taste
Nutmeg to taste
For the chilli sin carne:
1 big can black beans
1 can peeled tomatoes
1 big onion
2 medium size carrots
1 medium size zucchini
2 cloves garlic
4-5 tbsp olive oil
1 small stalk celery
75 gr. dried mushrooms, powdered (you can use fresh mushrooms, very finely chopped)
1/3 cup warm water or vegetable stock
Salt and pepper, to taste

Preparation: ❤

1. Pre-heat the oven to 180º.

2. For the mash: wash the potatoes and squash well, take out the seeds and cut them in half. Bake in the oven until they are tender (depending on the size this may vary, around 45 minutes). You may also cut both in small pieces in order to make this process a bit faster;)

3. When ready, take them out and discard the skin. Put the pulp of both into a bowl, add the steamed cauliflower and season with salt, pepper, olive oil and nutmeg. Pour the coconut milk over and mix until combined and creamy. Set aside while you prepare the chilli sin carne.

4. Peel the onion, carrots and garlic and cut all in small fine pieces. Transfer them (apart from garlic) to a medium size pan with the olive oil and sweat for about 8 minutes in low heat. Add in the celery stalk and zucchini, both finely cut in cubes, as well as the garlic.

5. Continue to stir and mix in the tomatoes. Cook on medium heat and add in the beans, previously drained and washed with water. Incorporate flavors and season with salt and pepper. Add in splashes of the water/stock as it cooks. Mix in the dried mushrooms powdered and let cook for about 15 minutes under low heat stirring often.

6. To assemble the dish, put the chilli mixture in a bottom of a baking proof dish and spread over until well distributed. Pour the mash on top and spread evenly with the help of a fork.

7. Bake in the oven for about 15 minutes to brown up a bit. Serve hot simple or with a salad.



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