A black bean and veggie filling is topped with mashed sweet potatoes and sharp cheddar for a hearty, warming vegetarian dish.
Total Time:40 minutes
Yield:4 servings 1x
1 tablespoon olive oil
1 onion, peeled, halved, and sliced
2 carrots, sliced lengthwise then chopped
1 teaspoon dried thyme, divided
1 cup red wine
1/2 cup veggie stock
1 can petite diced tomatoes
1 can black beans, drained
2 pounds sweet potatoes, peeled and chopped into large chunks
2 tablespoons butter
3 ounces shredded sharp cheddar
Put a large pot of water on to boil for your sweet potatoes. Put olive oil in a large skillet and preheat it over medium heat. You can peel and start chopping your veggies as things heat up.
Add onion to skillet and cook until golden brown, stirring frequently. Add the carrots and 1/2 teaspoon of dried time and give everything a good toss.
When your water is boiling rapidly, add your sweet potatoes and cook for about 15 minutes or until the sweet potatoes are fork tender.
Add wine, stock and tomatoes to your skillet, stir everything together, and simmer for about 10 minutes. Stir in black beans and simmer for another 10 minutes
When your sweet potatoes are soft, drain completely and return them to the hot pot (off the heat). Add butter and salt and pepper to taste. Mash sweet potatoes until smooth.
Preheat your oven to 375 and lightly spray a 2 quart casserole dish with non-stick spray. Transfer your veggie and black bean mixture to the casserole dish. Spread your mashed sweet potatoes on top of your veggies, then sprinkle the cheese over that. Finally, sprinkle the last of your dried thyme over the top.
If you want to stash this in the fridge for a couple of days, now would be the time. Or you can freeze it for up to month. Just double the baking time when you decide to cook it.
Bake your pie for 20 minutes or until everything is bubbly and melty.