As I am a recently converted vegetarian and two of my friends are also veggies, I decided to make a vegetarian shepherd's pie. I thought I'd use sweet potato for the topping instead of normal potato as I just really love sweet potato. One of my friends is also lactose intolerant, so I made sure the pie was dairy free too.
For the filling:
2 diced onions
5 diced carrots
300g quorn mince
2 tins of chopped tomatoes
1 vegetable stock cube
1 tsp marmite (optional)
For the topping:
6 medium sized sweet potatoes
Dairy free margarine
Pre-heat the oven to 180C. First chop the sweet potatoes and put them on to boil.
While the sweet potatoes are boiling, for the filling, cook the onions, carrots and quorn mince in a wok until almost cooked.
Then add the chopped tomatoes, crumble a vegetable stock cube over the top and add a teaspoon of marmite for extra flavour and leave it to simmer.
By this point the sweet potatoes should be cooked, drain them, add dairy free margarine and almond milk to taste and mash them.
Pour the filling into a dish and spread the sweet potato mash over the top before putting it in the oven for about 30-35 minutes (or until the sweet potato starts to brown).
I served it with a simple side salad of spinach, peppers and tomatoes with a balsamic vinegar and olive oil dressing. Judging by the empty plates, it went down a treat!
I also made a dairy free lemon and blueberry drizzle cake for dessert, but I'll post the recipe for that another day. It was so lovely to have everyone round and it was a really fun evening, I'll definitely have to invite people over more often and expand my culinary skills!