Vegetarian Sweet Potato Shepard's Pie
Josh Ball
Rated 5.0 stars by 2 users
Category
Dish
Servings
4-6
Prep Time
20 minutes
Cook Time
50 minutes
Cozy up with @essentiallyellanutrition's hearty yet healthy Sweet Potato Shepherd’s Pie recipe. It is packed with Farmers Pick veggies, plant-based protein, and topped with a golden sweet potato mash.
Craving a cosy night in? Shop our pantry for all the pantry staples to make it happen.
Ingredients
- 2 tbsp olive oil
- 1 brown onion
- 2 cloves garlic
- 1 celery stalk
- 2 medium carrots
- 1 1/2 cups textured vegetable protein (can substitute for regular beef mince or lentils)
- 3 heaped tbsp of Beerenberg Moroccan Lamb Sauce (can omit and add extra tomato passata)
- 1 cup tomato passata
- 1 cup frozen peas
- 3 sweet potatoes
- 1 tbsp maple syrup
- 1 tsp salt
- Fresh rosemary to top
Directions
Chop the sweet potatoes into small cubes and place sweet potatoes in a large pot of boiling water. Cook for 15 minutes or until they can be squashed with a fork
Drain the water and use an immersion blender or fork to mash until smooth. Add the maple syrup and season with salt and pepper to taste
Preheat your oven to 200°C and m grease a shallow, rectangular baking dish
Heat a large pot over medium heat. Add in the oil, onions, garlic, carrot and celery and sauté until lightly translucent (~5 minutes)
Then add in the textured vegetable protein (prepared as the packet instructs), Moroccan lamb sauce and passata. Mix well, reducing the heat to a simmer. Continue cooking for another 5-10 minutes
In the last 2 minutes of cooking the mixture, add the frozen peas, mix well and take the pan off the heat
Transfer the filling to your greased baking dish and top with the mashed sweet potatoes. Smooth down with a spoon and sprinkle with the fresh rosemary
Bake for 25 minutes or until the potatoes are lightly browned on top
Allow the Shepard’s pie to cool slightly before serving. The longer it sits, the more it will thicken
You can store it in the fridge up to 4 days or freeze for up to a month
