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This is a vegetarian version of the classical Shepard’s pie. The sweet potatoes make it a bit sweeter in taste and softer in consistence than normal potatoes. There are many variations of Shepard’s pie and this version has sun dried tomatoes inside as well as vegetarian mincemeat. To enhance the flavor serve kale chips on the side.
Ingredient List for 6 servings:
800
gr
Sweet potatoes
400
gr
Vegetarian mincemeat
1
tablespoon
Butter
100
ml
Heavy cream
150
gr
Grated cheese
1
Onion
2
Garlic cloves
15
Sun dries tomatoes
400
gr
Tomato sauce
1
pinch
Salt
1
pinch
Pepper
Oven temperature:
225 degrees Celsius
Instructions:
Preheat the oven at 225 degrees Celsius.
Peel and cut the potatoes in pieces. Boil the potatoes in a casserole for approx. 10 minutes.
Peel and cut the onion, garlic and sun-dried tomatoes in small pieces. Fry in a frying pan together with the butter for a few minutes.
Add the vegetarian mincemeat, tomato sauce, salt and pepper and fry for another 5 minutes.
When the potatoes are soft pour away the water and mash the together with the heavy cream.
Pour the mincemeat mixture in an oven form, place evenly the potatoes on top, and sprinkle the grated cheese as a top layer.
Place in the middle of the oven for 15 minutes. Take out and serve warm together with a green salad.
A selection of recipes from the same country.
This recipe is from
United Kingdom
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This gluten free crumble pie with fresh sweet peaches will make you think of a warm summer day. If you have the urge for this pie out of peach season you could use peaches from a can. The pie fits perfect together with vanilla sauce or with a scope of vanilla ice cream.
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