Ok, I’m freaking myself out! I’ve produced another really healthy recipe in two days! No butter or cheese in this vegetarian shepherd’s pie. I swapped the traditional mash potato topping for a sweet potato one, which provides this dish with a sweetness to compliment the earthiness of the vegetables.
A real winter warmer and so very filling due to the protein content. So great for the husband’s diet and good for me too!
But I’m going to be baking again today! Just to balance things out a bit lol!
Have a super day friends, much love D x
INGREDIENTS
3 medium sweet potatoes boiled
300g frozen quorn/soya mince
1 large onion sliced in crescents
2 cups of selection of frozen or fresh vegetables
2 garlic cloves crushed
200g tomato passata or crushed
½ vegetable stock cube
½ cup of hot water
1 tsp ground cumin powder
1 tsp soya sauce
½ tbsp tomato ketchup
A few sprigs of fresh coriander chopped
2 tbsp olive oil
METHOD
• In a large saucepan sauté the onion and garlic in 1 tablespoon of oil. Add the vegetables and mix well
• Throw in the quorn mince, pour in the hot water and crumble in the stock cube. Stir, cover and simmer on a low heat for 10 minutes
• Meanwhile mash the boiled sweet potato with a little olive oil until smooth, set aside for now
• Gently stir in the passata, soya sauce and tomato ketchup and simmer for a further 5-7 minutes. Sprinkle in the fresh coriander
• In a deep rectangular oven dish, empty out all the cooked vegetable mince
and then top off with the sweet potato mash. Use a fork to set it down
• Place in the oven for 20 minutes and then brown off in the grill
Serve with a crisp refreshing salad
Shivaay Delights 