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Vegetarian Shepard's pie
Vegetarian Shepard's pie
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This is a vegetarian version of the classical Shepard’s pie. The sweet potatoes make it a bit sweeter in taste and softer in consistence than normal potatoes. There are many variations of Shepard’s pie and this version has sun dried tomatoes inside as well as vegetarian mincemeat. To enhance the flavor serve kale chips on the side.

Ingredient List for 6 servings:
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800 gr Sweet potatoes
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400 gr Vegetarian mincemeat
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1 tablespoon Butter
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100 ml Heavy cream
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150 gr Grated cheese
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1 Onion
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2 Garlic cloves
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15 Sun dries tomatoes
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400 gr Tomato sauce
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1 pinch Salt
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1 pinch Pepper
Oven temperature:
225 degrees Celsius
Instructions:
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Preheat the oven at 225 degrees Celsius.
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Peel and cut the potatoes in pieces. Boil the potatoes in a casserole for approx. 10 minutes.
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Peel and cut the onion, garlic and sun-dried tomatoes in small pieces. Fry in a frying pan together with the butter for a few minutes.
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Add the vegetarian mincemeat, tomato sauce, salt and pepper and fry for another 5 minutes.
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When the potatoes are soft pour away the water and mash the together with the heavy cream.
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Pour the mincemeat mixture in an oven form, place evenly the potatoes on top, and sprinkle the grated cheese as a top layer.
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Place in the middle of the oven for 15 minutes. Take out and serve warm together with a green salad.
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A selection of recipes from the same country.
This recipe is from Great Britain
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