Try this delicious veggie spin on the suppertime classic, Shepherd's Pie, with sweet potato.
Ingredients
For the mash:
- 1½ kg3¼ lb sweet potatoes
- 1 bunch spring onions, chopped
- 150 ml5¼ fl oz semi-skimmed milk
- 3 tsp Dijon mustard
- A knob of butter
For the pie filling:
- 3 tbsp olive oil
- 10 button onions, peeled
- 1 carrot, peeled and diced
- 1 /2 tsp thyme leaves
- 1 /4 butternut squash, peeled and diced
- 55 g2 oz button mushrooms, quartered
- 1x 400 g14 oz tin of cannellini beans
- Salt and pepper to taste
- Half a large jar of Passata
- 150 ml5¼ fl oz double cream
- 85 g3 oz grated cheddar
- Bunch of green beans, to serve
Method: How to make Veggie Shepherd’s Pie
For the mash:
Peel and cut the potatoes into even sized chunks and steam or cook them in boiling water until tender. This should take about 15-20 minutes.
Put the spring onions and milk in a small saucepan and simmer very gently, covered, for about 5 minutes.
Drain the potatoes and return them to the pan to dry out over a low heat. Roughly mash them, then stir in the onions with their liquid, a knob of butter and the mustard.
For the pie filling:
Heat the olive oil, add the carrot, thyme, squash, mushrooms, beans, salt and pepper and passata and cook over a gentle heat until the vegetables start to soften.
Take out the sprig of thyme, add the cream and stir through.
To finish:
Preheat the oven to 190C/ 375F/ gas mark 5. Spoon the mixture into a casserole dish, top with the mash and grate a layer of cheese on top.
Heat in the oven for 20 minutes until the cheese has melted and formed a golden crust. Serve with green beans.
