Plant-Based Mince Shepherd's Pie

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 1pcs onion
• 2clov garlic
• 1pcs carrot
• 1pcs vegetable stock cubes
• 250g plant-based mince
• 50g tomato paste
• 400g diced tomatoes
• 5g Italian seasoning
• 50g rocket leaves
• 180ml (¾ cup) boiling water
• 15ml olive oil
• 3ml sugar
• 15g plant-based butter
• 10ml extra virgin olive oil
• 5ml balsamic vinegar

Method

1. Step 1 — Prep ingredients
   Peel the sweet potatoes and cut into 4cm chunks. Finely chop the onion. Crush or finely chop the garlic. Coarsely grate the carrot. Crumble 1 stock cube* into a heatproof jug, add 180ml (¾ cup) boiling water and stir to dissolve.
2. Step 2 — Cook sweet potato
   Put the sweet potato in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 12-14 mins until tender. Drain and return to the pan, then stir over low heat for 10-20 secs until any water is evaporated (drying the sweet potato helps to make fluffy mash). Remove from the heat.
3. Step 3 — Cook plant-based mince
   PLANT-BASED MINCE OPTION While the sweet potato is cooking, heat 1 tbs olive oil in a medium deep frypan over medium heat. Add the onion, garlic and carrot, season with salt and cook, stirring, for 5 mins or until softened. Increase the heat to high, add the plant-based mince and cook, breaking up the lumps with a spoon, for 3 mins or until browned.
4. Step 4 — Make sauce
   Add half the tomato paste* to the mince mixture and cook, stirring, for 1 min. Add the tomatoes, stock, Italian seasoning and ½ tsp sugar and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, for 8 mins or until the sauce is thickened. Taste, then season with salt and pepper. Spoon into a 750ml (3 cup) baking dish.
5. Step 5 — Mash sweet potato
   Preheat the grill to high. Add 15g plant-based butter to the sweet potato and mash until smooth. Season with salt and pepper. Spoon the sweet potato mash over the mince mixture and spread evenly, creating a textured finish using a fork (this creates a a crisp crust). Put the pie on an oven tray and grill, checking regularly, for 6 mins or until the top is lightly browned.
6. Step 6 — Get ready to serve
   Meanwhile, combine 2 tsp extra virgin olive oil and 1 tsp balsamic vinegar in a large bowl and season with salt and pepper. Add the rocket and toss to combine. Serve the pie at the table with the dressed rocket.

Allergens

Sulphites, Soy