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Vegan Shepherd’s Pie

Prep Time 5 minutes
Cook Time 45 minutes
Servings 3 servings

Ingredients

  • 700 g mashed sweet potato
  • 400 g Meatless Farm mince
  • 2 cups chopped veggies I used carrots, frozen peas, and corn
  • 150 ml pomegranate juice
  • 1 tbsp apple cider vinegar
  • 1  tbsp  Worcestershire sauce  I used @biona’s vegan Worcestershire sauce
  • 1 tin chopped tomatoes
  • 1½  tbsp  tomato purée
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 200C, and grease a baking dish.

  2. Peel and slice the sweet potatoes; add to a pot and boil on medium high heat (20-30 minutes until soft).

  3. While the potatoes are boiling, add The Meatless Farm Meat Free Mince, along with the veggies, into a pan. I cooked these with a splash of water, but feel free to use oil. I also only added the carrots at first, and the frozen vegetables later, as they didn’t need as much cooking time. If you’re using garlic/onions, start with those.

  4. Cook for about 10 minutes, until the mince begins to brown.

  5. Add the pomegranate juice, apple cider vinegar, Worcester sauce, chopped tomatoes, and tomato puree. Cook another 20 minutes, until the mixture begins to thicken and the liquid evaporates.

  6. At this point, the sweet potatoes should be done. Check that they are soft enough (able to be easily speared with a fork), drain, and transfer to a mixing bowl. Then mash until smooth.
  7. If necessary, add some of the mashed sweet potatoes mixture (I used 2 spoonfulto thicken up the mince mixture more. Taste and adjust seasonings as needed.
  8. To the greased baking dish, add the mince mixture and smooth until even. Then layer the mashed sweet potatoes on top. Use your fork to add a textured design to the top if desired.

  9. Bake for around 15-20 minutes, or until the top is lightly browned.

  10. Let it sit to cool. Serve up and enjoy!

Recipe Notes

This made 3 big servings for me, cut up into 6 slices and having 2 pieces per serving.