A delicious combination of the British Shepard's pie and the American Sweet Potato casserole. Juicy tomato, vegan mince filling topped with creamy sweet potato and smoky maple pecans for dinner!
Ingredients
For the Filling
4 cups vegan soya mince (frozen variety)
2 red onions, diced
2 carrots, chopped
4 garlic cloves, chopped
1 tbsp. tomato puree
1 tbsp. brown sugar
1 (400g) can of chopped tomatoes
2 cups vegetable stock
2 bay leaves
For the Mash
4 sweet potatoes
1 tbsp. vegan margarine
½ tsp nutmeg
½ tsp cayenne pepper
½ tsp salt & pepper
dash of non-dairy milk
For the Pecans
1 cup pecans
2 tbsp. maple syrup
pinch of salt
1½ tsp smoked paprika
Instructions
Pre heat the oven 200C/400F/Gas Mark 6
Prick the potatoes with a fork and cook in the oven for 45-60 minutes, until soft and tender on the inside.
In the meanwhile, heat 1 tbsp. olive oil in a large pan and add the onions and carrots on med-high heat. Fry till the onions start to brown.
Add the garlic and fry for 30 seconds. Then add the tomato puree brown sugar. Stir together.
Pour in the tomatoes, mince, stock and put in the bay leaves. Bring to a boil then reduce to a simmer for 15 minutes, then remove from heat.
In the meanwhile, place the pecans, maple syrup, smoked paprika and salt in a bowl and mix together. Set aside.
Once the potatoes are cooked, reduce the oven temp to 180C/350F/Gas mark 4, remove the skins and place in a bowl along with the marg, nutmeg, cayenne, salt, pepper and milk. Mash together until no lumps.
Pour the soy mince into a large casserole dish, spread the sweet potato on top to cover the filling and spread over the pecans.
Cook for 25-30 minutes or until the pecan are golden.
Pour
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/maple-pecan-sweet-potato-pie/