Shepless Pie

Ingredients

  • 50g Tomato purée
  • 20g Miso paste
  • 1 Red onion
  • 5 Cloves garlic
  • 1 Medium courgette
  • 1/2 Aubergine
  • 1 Red Pepper
  • 300g Sweet potatoes
  • 200ml Almond Milk
  • 50g (Dry) soya mince
  • 4 tsp Bouillon
  • 2 tsp Dried flaked chilli
  • 1 tsp Dried rosemary
  • 1 tsp Dried Sage
  • Fresh black pepper
  • Fresh coriander

Method

  1. Peel, chop and boil the sweet potatoes until soft then set aside
  2. Heat the tomato purée, miso paste, crushed garlic and chopped onion in a large pan with around half a pint of water
  3. Add the bouillon, rosemary, sage and black pepper to taste
  4. Add more liquid (left from the potatoes if you have it) and stir in the dry soya mince, mixing continuously for 5 minutes
  5. Add the chopped vegetables and allow to simmer gently
  6. Blend the sweet potato with the almond milk until smooth; add the fresh coriander at the end and pulse until mixed but still visible
  7. Transfer the cooked vegetable mince to an oven proof dish and top with the puréed sweet potato
  8. Texturise the surface with a fork and sprinkle with chilli flakes
  9. Bake for 30 - 40 minutes until crisped on top and serve with a fresh green salad, coleslaw and/or similar

Cooking Temperature: Medium Hob /200 oven

Cooking Time: 60 Minutes

Serves: 4

Keeps For: 5 days

Tips and Comments

  • This variation on a Shepherd's Pie also takes a Mediterranean twist but can be easily amended for a more traditional version, substituting the sweet for regular potato and swapping the aubergine and courgette for peas and carrots.
  • The miso paste adds flavour but is also a great way of adding 'healthy' bacteria to your diet from the fermented soya!
  • Can also be served with hot vegetables or fresh crusty bread.