+ 700 Kcal
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dinner

Shepherd’s Pie

  • Cooking time10 to 30 mins
  • Preparation time10 mins
  • Serves 2
  • gf
  • nf
  • vg

Method

  • Preheat oven to 180°C/Gas Mark 4
  • In a large saucepan, cover the sweet potato with hot boiled water, cover the pan and then bring to boil. Cook for 15-20 minutes until soft
  • Meanwhile, in a medium sized saucepan over a medium heat, add some oil
  • Add the onion, mushrooms and garlic and sauté until the onions begin to soften
  • Add the mince to the saucepan until browned and add the vegetable stock, basil and carrots
  • Once the potato is cooked, drain and leave in the pan to mash, adding a little water if you need to thin it out (or you can add a small portion of butter or milk if you have any)
  • Transfer the mince mix into a pie dish and top with spinach followed by the sweet potato mash
  • Heat in the oven for 20 minutes
  • Serve and enjoy!

Ingredients

  • 100g mince or 75g of Quorn mince
  • 1/2 red onion, diced
  • 1 clove garlic smashed
  • 1 vegetable stock cube (made as per packet instructions)
  • 2 pinches of basil (adjust to taste)
  • 2 handfuls of fresh spinach
  • 1 carrot, diced
  • 50g button mushrooms, halved
  • 1 sweet potato, peeled and diced into squares
  • Virgin olive oil