Veggie Shepherds Pie (HC)
Ingredients
1 sweet potato (yam)
1 tsp olive oil
½ small onion
1 carrots
2 mushrooms
½ tsp of paprika
½ tsp of thyme
½ tsp cumin
1 tsp Worcestershire sauce (optional)
100g (½ cup)(3½ oz) of tinned tomatoes
½ low salt stock cube
100g (½ cup)(3½ oz) of white cannellini beans
2 tbsp peas
Black pepper
30g (¼ cup, grated)(1 oz) cheddar cheese
Side salad of choice (optional)
Instructions:
Begin by peeling the sweet potato (yam) and slicing into small cubes.
Place into boiling water and cook until soft (around 15 mins).
Now take a frying pan or pot and add the olive oil.
Toss in the sliced onion, carrot and mushrooms. Allow to cook on a medium heat for 10 minutes or so.
Now add in the paprika, thyme, cumin and Worcestershire sauce (optional).
Mix and allow to simmer for a few minutes. Then add in the tinned tomatoes and crushed stock cube.
Mix around, toss in the white beans and peas.
Allow to simmer on a medium heat until the sweet potatoes (yams) are ready.
Preheat oven at 180 degrees Celsius (356 degrees Fahrenheit/Gas Mark 4).
When sweet potatoes (yam) are ready, drain from water, season with black pepper and mash. Take an oven dish and spoon in the white beans and veggies mixture.
Pat down and ensure the whole base of the dish is covered in the mixture.
Then spoon on the mashed sweet potato (yam), smooth it out so the whole top of the oven dish is covered in sweet potato (yam).
Top the pie with grated cheese and pop into the oven at 180 degrees Celsius (350 degrees Fahrenheit/Gas Mark 4) to bake for around 20 minutes or until cheese is nicely melted.
Serve alone or with a fresh salad.
Top Tip
One part miso mixed well with one part water to dilute it slightly will provide a lot of the same flavour boosting that Worcestershire does.
