Veggie Shepherds Pie
Over a year ago
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Ingredients
- 1 Large Red Onion
- 1 Tbsp Olive Oil
- 2 Carrots Peeled and Chopped
- 1 Green Pepper Sliced
- 2 Tbsp Fresh Rosemary Chopped
- 1 Tin Chopped Tomatoes
- 1 Tin Mixed Beans
- 900g Sweet Potatoes Peeled and Chopped
- 80g Mature Cheddar Cheese
- 200ml Red Wine (Vegetarian)
Accompaniment
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Description
Vegetarian shepherds pie, topped with a cheesy sweet potato mash.
Method
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1
1. Preheat the oven to 180°C, gas mark 4.
2. Heat the olive oil in a large pan, add the onion and cook for 3-4 minutes until softened. Stir in the carrots and pepper, and cook for a further 2-3 minutes, stirring occasionally.
2. Pour in the red wine, add the rosemary and simmer for 2-3 minutes until reduced by half. Stir in the tomatoes and beans. Cover and cook for 15-20 minutes, or until the vegetables are tender. Transfer to a 2-litre shallow ovenproof dish.
3. Meanwhile, cook the sweet potatoes in boiling water for about 10 minutes until tender. Drain and mash with half of the cheese. Season to taste, then spoon it over the vegetable mixture. Scatter over the remaining cheese and place in the oven.
4. Cook for 20 minutes until golden and bubbling. Serve with your Dad's favourite vegetables.
I made this recipe at the weekend and loved it! It tasted really healthy and wholesome and using sweet potatoes instead of regular potatoes made it so much nicer than normal shepherds pie. I added quorn mince to the one i made and it turned out really well.
I added garlic to the onion and some thyme as well as rosemary