Vegetarian Shepherd's Pie With Sweet Potato Topping
Recipe: #24513
July 29, 2016
Categories: Eggplant, Onions, Sweet Potato/Yam, Sunday Dinner, Oven Bake, Gluten-Free No Eggs, Vegetarian, Fresh Tomatoes, Canned Tomatoes, Vegetarian Dinner, more
"From a feature in our daily paper The West Australian. Times are estimated."
Original is 6 servings
Ingredients
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- FOR SWEET POTATO MASH
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Nutritional
- Serving Size: 1 (382.3 g)
- Calories 286.9
- Total Fat - 18.2 g
- Saturated Fat - 7.2 g
- Cholesterol - 30.2 mg
- Sodium - 429.7 mg
- Total Carbohydrate - 21 g
- Dietary Fiber - 5.5 g
- Sugars - 10.6 g
- Protein - 13.1 g
- Calcium - 184.2 mg
- Iron - 2.2 mg
- Vitamin C - 47.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oil in a big pot and add onion, garlic and chilli for a few minutes to soften and then add the vegetables, combining well and cook for a few minutes, adding extra oil if needed.
Step 2
Now add the can of tomatoes and seasoning and bring to the boil and simmer for about an hour until softened and then add the chickpeas and rosemary.
Step 3
Spoon mix into an ovenproof dish.
Step 4
Mash - cook the sweet potatoes in salted water until tender and then drain and return to the pot on the heat to dry out a little and then add the butter and milk and mash by hand or puree if your prefer that consistency.
Step 5
Spread mash over the vegetables and top with cheeses.
Step 6
Grind over black pepper and bake at 180C for about 35 minutes or until golden.
Tips
No special items needed.
1 Reviews
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