Cold weather comfort eating doesn’t have to be all about heavy, kilojoule-laden meat dishes. Harissa Mushroom Casserole with Sweet Potato Rounds packs a mighty flavour punch, while leaving you full and satisfied – and with just enough room for dessert! #onepotwonder #casserole #vegetarian #freshmushrooms #eatmoremushrooms #clevercooking

Harissa Mushroom Casserole with Sweet Potato Rounds

Serves 4



5tsp olive oil

2 large onions, chopped

1 large red or yellow pepper, chopped

2½ turnips, peeled and cut into 2,5cm chunks

2 carrots, peeled and cut into 2,5cm chunks

900g mixed fresh mushrooms, such as Button and Portobello, chopped

2½tsp chopped rosemary leaves

1tbsp harissa paste, or to taste

½ cup fruity red wine

500ml hot vegetable stock

400g kidney beans, drained and rinsed

4 medium sweet potatoes, washed and sliced into thin rounds

1tsp smoked paprika

4 whole garlic cloves, left unpeeled



1 Heat 2tbsp oil in a pan, add onions, pepper, turnips and carrots and cook for 5-10 minutes until onions are golden. Transfer to a bowl. Add a drizzle of oil to the pan and cook mushrooms in batches until browned; transfer to the bowl.

2 Add rosemary, harissa, wine and stock to the pan. Simmer for 5 minutes. Return veg and mushrooms to the pan, add beans and stir. Simmer for about 20 minutes, until liquid has reduced.

3 Meanwhile, heat oven to 200˚C. Toss sweet potato rounds with salt, smoked paprika, garlic and remaining olive oil. Bake, turning occasionally, until golden, 15-20 minutes depending on thickness.

4 Serve the casserole with the crispy sweet potatoes on top.