Adzuki Bean and Sweet Potato Vegan “Shepherd’s Pie”

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This dish combines two amazing components to form one tasty meal. A delicious sweet potato and potato mash with a hearty warming flavorful bean and mushroom filling cooked with herbs, spices, tomatoes and red wine. 

Whether you are a vegan or a meat lover this dish will tastify your tastes, especially on a cold day.  This dish is guaranteed to be a hit with whoever you serve it to. This is food to warm the heart and soothe the soul.

For those of you that don't know what adzuki beans are they are a small red bean that is grown accross eatern asia and most typically used in japanese cooking from what I read. I have never actually been to Japan or eaten adzuki beans in a north american japanese restaurant so i don't know that first hand. 

Unlike most dried legumes, dried adzuki beans don't require any soaking prior to cooking which make them very handy in the kitchen.  For this reason alone I highly suggest you keep some on hand, not to mention they taste great in tons of dishes.

Just to clarify so you don't get confused at the market when searching for these beans adzuki is also sometimes spelled azuki or aduki. 

A note about the potato topping. I used cashew/almond cream because I happened to have some on hand but you can just use vegetable broth or add some soy milk to make it a little creamy. 

Adzuki Bean and Sweet Potato Vegan "Shepherds Pie"


1 cup dried adzuki beans, rinsed and picked through
227 g mushrooms, diced
1 large onion, chopped
2 cloves garlic, finely chopped
1 large carrot, diced
1 small can of corn, drained
2 cups canned diced tomatoes
1/2 cup red wine
1 cup organic vegetable broth or water
a few sprigs of fresh thyme
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
salt and pepper to taste
1 tablespoon coconut oil

For potato topping

500 g yukon gold potatoes, cut in chunks
300 g sweet potatoes, cut in chunks
1/2 cup organic vegetable broth
1/4 cashew/almond cream or soy milk
salt and pepper to taste
1/2 teaspoon paprika, to sprinkle on top

note: I like to keep the potato skins on if they are nice. Peeling them is always an option as well.


First step is putting the adzuki beans on to cook. Do this first and the start to prepare all the vegetables. Cook the adzuki beans for 45 minutes. They should not be completely soft since they will cook more later.

In a large pot, cover the the potatoes and sweet potatoes with water and boil until soft. 12-15 minutes. One ce the potatoes are cooking continue with the next steps. Once the potatoes are cooked, drain and return to pot. Add the rest of the ingredients for the potato topping and mash until smooth.

In a large oven dutch oven on medium heat, add coconut oil and sauté mushrooms for 5-7 minutes until they are nice and brown.

Add onion, carrots, garlic, thyme, cumin, oregano, pinch of salt and pepper. Sauté for 10 minutes until soft.

Add the red wine, and cook for 1 minute stirring continuously.

Add the beans, tomatoes, broth. Simmer on med-low for 30 minutes. Preheat oven to 400F.

Remove from heat and add corn. Mix together. Taste and add more salt and pepper if necessary.

Spread the potato topping evenly across the top. Sprinkle with paprika.

Bake for 25 mins until top is golden brown. Broiling top for last few minutes is a always a good option as well.

Remove from the oven and serve.


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Filed under Blog, Main Courses, Recipes

4 Responses to Adzuki Bean and Sweet Potato Vegan “Shepherd’s Pie”

  1. Susan

    This is an amazing dish.  We loved it

  2. Peggy Riggs

    It took me a while, but I finally tried this.  Great recipe!  Served it with homemade ketchup and it was delicious.   Thanks for the idea!

  3. Pardeip

    My three year old son and I are making this for lunch today. It smells divine. Thanks for the inspiration.

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