Sweet potato pie with meatless mince

 

A comforting classic - great for a school night tea and one that everyone loves digging into. 

Prep time: 15 mins
Cook time: 35 mins 

Nutritional information (per serving)

 kcal fat sats carbs sugars protein fibre

 

 

 Ingredients:  Method:

 - 400 meatless mince

 - 300g frozen peas

 - 1 tin chopped tomatoes 

 - 4 carrots – finely sliced or grated

 - 2 red onions – finely sliced

 - 2 garlic cloves – minced or crushed

 - 2 tbsp thyme

 - 1 chilli finely chopped (leave out if you don’t want a little added spice)

 - 400ml vegetable or beef stock

 - 650g sweet potato diced

 - 150g plain yogurt 

 - Salt & pepper to taste




 



  1. Place the potatoes in a pan and boil for 15-20 minutes until tender. While boiling…

  2. Heat 2 table spoons of your favourite oil in a large saucepan over a medium heat

  3. Add the onions and cook for 5 minutes, or until they start to turn golden

  4. Add the garlic, chilli carrots & thyme and cook for a further 5 minutes.

  5. Tip in the tinned tomatoes & frozen peas, stir and cook for a further 1-2 mins.

  6. Reduce the heat and stir in the stock, add the mine and let simmer for 10 minutes

  7. Drain the potatoes, mash with  the yogurt and a little salt & pepper to taste.

  8. Spoon the meatless mixture into the an ovenproof dish, spread over the potato on top and grill for 5 mins until the top starts to crisp (if you like it extra crispy add a splash of soy or Worcester sauce over the topping)

  9. If you fancy some extra greens, put some kale on a tray, give it a little cover of your favourite oil, a dusting of salt and over for 7 mins. Enjoy.

 

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