Recipe: Vegan Shepard-less Pie!

I decided to make tonight... a Shepard-less pie, which will fall under the veggie and vegan umbrella, dependent on the final ingredients used. I made it using soya mince, veggies and topped it off with a carrot and sweet potato mash. A spin on the traditional shepard's pie, but extremely healthy and I have enough for at least four meals. Definitely a great mid-week meal, or for those just looking to cut out meat a few times a week. You could vary this recipe if you want and add more or less veg, or swap the soya mince for lentils - do whatever pleases you! Quick, simple and delicious. Let me know how yours turn out!

Ingredients

For the sauce...

half a cup of soya mince
half a tin of chopped tomatoes
two tablespoons tomato puree
1/2 red onion
garlic
1/4 courgette
handful spinach leaves
1 tsp black pepper
half a stock cube
1 tsp paprika
1 tbs dried oregano
handful of chopped parsley


For the mash...

2 carrots
half a large sweet potato
1 small blob of vegan butter (I used Vitalite)
Black pepper/sea salt, to taste


To create:

Chop the carrots and sweet potato and put onto boil - cook until very soft. Whilst those are cooking, chop the onions and garlic and soften in some olive oil, or spray oil (I use this to restrict calories). Once softened slightly, add the courgette, soya mince, spinach leaves and cook for a few minutes until this has been heated through. Next, add the tomatoes, puree and any other ingredients to flavour the mince/sauce. Leave this to cook through, until you are happy with the texture/taste (I get it to a thick sauce consistency). Once happy, remove from heat and place in a dish (I had an 8x8 square, glass dish) Just ensure it is deep enough to fit all the mince in!

Whilst this is cooling, remove the carrots and sweet potato from the heat and drain the remaining water. Mash, adding the butter and salt/pepper. Once mashed, add onto the top of the mince and ensure it covers every gap. I like to run a fork over the top to create some 'raggedy' edges, so when it cooks in the oven these bits turn a bit 'crispier'.

Put into a pre-heated oven for 25 minutes if straight away, (or for 45 minutes if completely cool) at 200 degrees, until the sauce is clearly bubbling and the top has browned nicely.

Serve with veg of your choice - I chose peas and sweetcorn - and some veggie gravy. Enjoy!