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 of Coconut Collaborative Almond Yogurt
3 Sweet Potatoes
400g of Chickpeas
400g of Kidney Beans
400g of Tinned Tomatoes
Knob of Ginger
Pack of Chestnut Mushrooms
1 Bunch of Parsley
2 Celery Sticks
Preheat oven to 180°C.
Add your sweet potatoes to a roasting dish. Place in the 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 until soft.
Quarter your chestnut mushrooms and add to the frying pan. Stir them in. Once they begin to shrivel, add a heaped tablespoon of tomato paste. Mix it in.
Add your kidney beans (with the tin water), your chickpeas (with the tin water) and your tinned tomatoes.
Stir everything together and bubble on a high heat until nice and thick. Once the filling is very thick, add a large handful of chopped parsley. Season with salt and pepper. Stir everything together and remove from the heat.
Slice open the cooked sweet potatoes, scoop out the flesh, add to a bowl and mash it up. Season with salt and pepper. Add 250ml of Coconut Collaborative Almond Yogurt and half a teaspoon of cinnamon. Mix everything together.
Take a baking dish and lay your filling along the bottom. 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!