[sonicl]

I made this yesterday. Very tasty.

Vegetarian Shepherd's Pie with Sweet Potato Mash

 

Serves 6

Preparation time: 20 mins
Cooking time: 50 mins

Nutrition
392kcals, 8.6g fat, 3.6g saturated fat, 1.1g salt, 19.9g sugars per serving

Ingredients
1 tbsp olive oil
1 large red onion, chopped
2 carrots, peeled and chopped into 1cm chunks
2 parsnips, peeled and chopped into 1 cm chunks
200ml red wine
2 tbsp freshly chopped rosemary leaves
½ x 700g jar Passata
420g can Mixed Beans, drained and rinsed
900g sweet potatoes, peeled and chopped into chunks
75g Grated Davidstow Mature Cheddar

Instructions
Preheat the oven to 190°C, gas mark 5. Heat the olive oil in a large pan, add the onion and cook for 3-4 minutes until softened. Stir in the carrots and parsnips, and cook for a further 2-3 minutes, stirring occasionally.

Pour in the red wine, add the rosemary and simmer for 2-3 minutes until reduced by half. Stir in the passata and beans. Cover and cook for 15-20 minutes, or until the vegetables are tender. Transfer to a 2-litre shallow ovenproof dish.

Meanwhile, cook the sweet potatoes in boiling water for about 10 minutes until tender. Drain and mash with half of the cheese. Season to taste, then spoon it over the vegetable mixture. Scatter over the remaining cheese and place in the oven. Cook for 20 minutes until golden and bubbling. Serve with broccoli or shredded cabbage.

(Recipe from Waitrose)

When I make it again I'll probably subsitute one of the carrots with courgette (zucchini) and one of the parsnips with mushrooms.