(Vegan & Gluten Free)
Makes 6-8 portions.
- 1 medium diced onion.
- 2 medium carrots diced.
- 2 cloves of chopped garlic.
- 2 diced celery sticks.
- 1 veg stock cube.
- 300g of chestnut or button mushrooms.
- 1 chopped fennel bulb.
- 1 can of butter beans.
- 2 tbsp. of chopped fresh rosemary.
- 14 sundried tomatoes.
- 2 tbsp. of balsamic vinegar.
- Some olive oil.
- 1/3 of a cup of red wine.
- Rock salt/ grated black pepper.
- 1 can of coconut milk.
- Preheat oven to 180 degrees in a medium roasting tray and place the sweet potatoes in drizzled with olive oil.
- Roast for 30-35 minutes until soft. Season well.
- Mash the sweet potato and leave aside.
- Place a pan on a medium heat and drizzle with a little oil.
- Add in the garlic, onions and rosemary.
- Begin cooking over a medium heat for 5 minutes until soft.
- Add the carrots, fennel, celery and mushrooms.
- Add in the wine and balsamic vinegar and cook for 5-8 minutes.
- Add the coconut milk.
- Add the stock cube.
- Add the beans.
- Finally, add the chopped sundried tomatoes.
- Cook for about 20 minutes on a low heat, taste, season well.
- Pour the vegetable mixture into a dish and pipe or just spread the sweet potato on top.
- Bake in the oven at 165 degrees for 20 minutes.
- You may add a generous sprinkle of quinoa on top of the sweet potato this will give your shepherd’s pie a crunchy top full of protein.
This dish may be served just as it is with no accompaniment- it’s filling and hearty. Steamed greens or any preferred vegetable will work well also.