Shepherd’s pie with sweet potato mash

This recipe uses Quorn soy mince (use a dairy free alternative if you are vegan).

Ingredients: 

  • Quorn soy mince (1 pack)
  • 1 tbsp Coconut oil (or any cooking oil)
  • 4 large fresh tomatoes or 1 tinned tomato
  • 8 sweet potatoes
  • Basil leaves
  • Peas
  • Sweetcorn
  • 3 Carrots
  • 1 Onion
  • Garlic
  • Squeeze of a lime
  • 1 tbsp Cumin
  • 1 tbsp Sesame seeds
  • 1 tbsp Chilli flakes
  • 2 tbsp butter or dairy free sunflower spread
  • A handful of pumpkin seeds (optional – to garnish with)
  • A sprinkle of feta (optional – to garnish with)

The mince:

1. Heat the oil (I used coconut oil), add cumin and sesame seeds once the oil is hot. Let the cumin and sesame seeds cook for half a minute.
2. Add chopped onions and crushed garlic. Add spices such as oregano, salt, chilli flakes, pepper (or spices you like the flavours of). Be generousssss for flavour! Let the onions and garlic cook until golden brown.
3. Add basil leaves, peas, sweetcorn and chopped carrots. Cook for 5-10 minutes.
4. Add chopped fresh tomatoes (4 large tomatoes) OR blended tinned tomatoes (1 tin) and some water.
5. Let this simmer for a few minutes.
6. Add the soy mince and stir well.
7. Simmer for 15-20 minutes on low heat.

Sweet potato mash:

You can also make this with a mix of white potatoes and sweet potatoes.

1. Peel and chop potatoes into large chunks.
2. Boil potato chunks until soft and can be poked through with a fork.
3. Sieve potatoes and mash.
4. Add butter (or dairy free spread e.g. olive or sunflower) to make the mash smooth and creamy.
5. Add coriander, salt, pepper and a squeeze of lime.
6. Mix well.

Lastly add the mince to a dish and spread the mash over it. Use a fork to create the lines. Sprinkling pumpkin seeds and feta on top adds a great touch.  Cook in a pre-heated oven for 20 minutes.

 

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