Sweet Potato Savoury Pie
Summary
| Yield | |
|---|---|
| Source | Matt Wells, vegan |
| Prep time | 5 minutes |
Description
This is a brilliant twist on traditional Shepherd’s Pie – the sweet potato gives it a really different flavour, as well as being a great source of Vitamin A (your mum and dad will love that bit!). If you aren’t used to the taste of sweet potatoes, try our other option in the recipe.
Top Tips
This looks like a lot of ingredients, but don’t panic! Just get out everything out that you need first and put it on a tray or the table – that way you won’t be rushing back to the cupboard.
Freeze it! It makes loads, so you can easily freeze it in portions for a quick meal.
*Top tip to avoid gritty leeks! Soak the pieces in cold water to loosen any dirt, and then give them a good wash under the tap, shaking the colander well
Equipment
- Vegetable peeler
- Chopping board and sharp knife
- Large saucepan
- Colander
- Measuring spoons
- Tin opener
- Potato masher and wooden spoon
- Large lasagna dish or similar –it needs to be reasonably deep.
- Fork
Ingredients
| 3 | large sweet potatoes (or combine potatoes as below) | |
| 2 | or 2 large sweet potatoes | |
| 1 | and large white potato, chopped into medium chunks | |
| 3 | T | nutritional yeast flakes (engevita brand, available in health stores) |
| 1 | t | salt |
| 2 | T | oil, olive or other type |
| 1 | large onion, diced | |
| 1 | clv | garlic, crushed |
| 2 | large carrots, diced | |
| 3 | sticks celery, diced | |
| 2 | small leeks, chopped lengthways then into chunks (to make semi-circles)* | |
| 1 | courgette, cut into semi-circles | |
| 100 | g | mushrooms, chopped |
| 150 | g | redwood’s vegan mince or other vegan mince eg realeat, fry’s or asda own brand |
| 1 | tsp | mixed herbs |
| pinch chilli powder | ||
| 1⁄2 | allspice or cinnamon | |
| 120 | g | cooked beans (half a tin) – aduki good, but try others like haricot or kidney |
| 200 | ml | strong vegan stock – eg use a green oxo or 1 tbsp marigold bouillon powder |
| 1 1⁄2 | tbsp | tomato purée |
| 1 1⁄2 | tbsp | soya sauce |
| black pepper | ||
| oil spray or a little extra oil |
Instructions
- Bring a large pan of water to the boil. Add the salt and the chopped potatoes.
- Bring to the boil again then cook for about 10-15 minutes, or until the potatoes are tender.
- Pre-heat oven to 200ºC/400ºF/Gas Mark 7.
- Meanwhile, in a medium pan, heat the oil.
- Add the onion, garlic carrot, celery, leeks, courgette and mushrooms to the hot oil and sauté (fry gently) for about 5 minutes, until the onions are softened.
- Add the veggie mince and the spices and herbs, stirring in well. Cook for another 2 minutes, stirring occasionally.
- Add the beans and vegan stock, bring to the boil and cover.
- Add the tomato puree and soya sauce, stirring well.
- Cook the mixture for a few more minutes – it should start to thicken. If it starts to stick, add a little more hot stock or water.
- Drain the potatoes and mash. Stir in the yeast flakes and black pepper and mix well.
- If you are making this for one meal, bake it in a large lasagna dish.
- Otherwise, use 4-8 small oven-proof dishes. You can freeze some of them if you wish – defrost then cook in the usual way before.
- Grease whichever dishes you are using with low-cal spray or oil.
- Spoon the veggie mince mixture into the dish or dishes. Top with mashed sweet potato and use a fork to make nice patterns on the top.
- Bake for 15-20 minutes in the oven.