• British

Vegetarian Sweet Potato Shepard's Pie

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.

Published
Servings
Serves 4
Prep Time
20m
Cooking Time
50m

Ingredients

Everything for 4 servings

  • 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

Method

1

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

2

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

3

Preheat your oven to 200°C and m grease a shallow, rectangular baking dish

4

Heat a large pot over medium heat. Add in the oil, onions, garlic, carrot and celery and sauté until lightly translucent (~5 minutes)

5

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

6

In the last 2 minutes of cooking the mixture, add the frozen peas, mix well and take the pan off the heat

7

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

8

Bake for 25 minutes or until the potatoes are lightly browned on top

9

Allow the Shepard’s pie to cool slightly before serving. The longer it sits, the more it will thicken

10

You can store it in the fridge up to 4 days or freeze for up to a month