One for the Vegan MOB - you will adore this spin on a sheperd’s pie. Perfectly spiced. Great for weekend cooking.
Cooking Time (Includes Preparation Time): 2 Hours
250ml Coconut Collaborative Almond Yogurt
3 Sweet Potatoes
400ml Kidney Beans
400ml Tinned Tomatoes
Knob of Ginger
Pack of Chestnut Mushrooms
Bunch of Parsley
2 Sticks of Celery
Preheat oven to 180°C/356°F.
Add your sweet potatoes to a roasting dish. Place in oven for 1 hour until they are soft in the middle.
Meanwhile, get on with your filling. Finely chop your carrots, onion, ginger and celery. Add to a frying pan with a splash of olive oil. Add a teaspoon of garam masala, a teaspoon of paprika and half a teaspoon of cinnamon.
Fry veggies until soft, and then add your chestnut mushrooms (quartered). Stir them in, and once then begin to shrivel up, add a heaped tablespoon of tomato paste. Mix it in, and then add your kidney beans (with water from tin), your chickpeas (with water from tin) and your tinned tomatoes.
Stir everything together, and then bubble on a high heat until nice and thick. Once the filling is very thick, add a large handful of chopped parsley, and season with salt and pepper. Stir everything together and remove from the heat.
When the sweet potatoes are cooked through, remove them from the oven. Slice open the potatoes, scoop out the flesh, add to a bowl and mash it up. Season with salt and pepper, and then add 250ml Coconut Collaborative Almond Yogurt. Add half a teaspoon of cinnamon, and mix everything together. Topping ready.
Take a baking dish. Layer your filling along the bottom. Then top with the mashed sweet potato. Season with salt and pepper, add a little drizzle of olive oil, and place in the oven for 45 minutes.
Once the potato is beginning to brown on top, remove from the oven.
Spoon the pie on to plates and serve hot. Enjoy!