I actually preferred this to my traditional shepherd’s pie!
This recipe should serve 3 – 4 people. You may find you have slightly too much soya mince – I simply added some more spices and chilli to the left over soya for an easy lunch time chilli
140g Soya mince (I used the dehydrated one)
450 ml Vegetable stock (or stock of your choice)
1 tbsp Olive oil
1 clove Garlic
1/2 Red pepper
800 g chopped Tomatoes
1 tbsp Tomato puree
Seasoning (I used salt, pepper, celery salt, oregano, mustard seeds and paprika)
A dash of Balsamic vinegar
A dash of Worcestershire sauce (optional for non vegans/vegetarians)
650 g Sweet potato (peeled)
A dash of Soya milk
A dash of Olive oil
Place the soya mince in a bowl with the stock and 1 tbsp olive oil and leave until rehydrated (at least 30 mins). Dice the onion and pepper and crush the garlic. Place them all in a large saucepan and soften. Add the hydrated soya mince. Add the tomato puree, chopped tomatoes, balsamic vinegar (only a dash!), Worcestershire sauce (if using) and all the seasoning. Leave it to simmer for as long as possible – the longer the better.
Meanwhile chop the sweet potato and place in a pan of water. Bring to the boil and simmer until soft. Drain well and then mash – adding seasoning and a dash of soya milk and olive oil if required to give a smooth mash.
Place the cooked soya mince in a large dish, fork the sweet potato mash over the top. Place in the oven (approx 180 C) before serving to brown the top slightly and heat through. Serve with veg of your choice!