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Cooking time
10 to 30 mins
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Preparation time
10 mins
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Serves
Serves 1
Shepherd’s Pie
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
