Sweet Cottage Pie – Makes 2 individual pies
Ingredients
1 stalk celery, diced
1 carrot, peeled and diced
1 onion, peeled and diced
1-2 cloves garlic, peeled and chopped
1 red pepper, diced
4 large sweet potatoes, peeled and diced
100g raw spinach
2 Tbsp chopped thyme
400g minced soy mince (or green lentils, cooked)
1 tin chopped tomatoes
1 Tbsp garlic and herb tomato paste
1 vegetable stock cube
½ tin black eyed peas
2 Tbsp soy sauce
Salt and pepper
Garlic powder
Meat seasoning
Coconut oil
Optional
Peas
Beetroot
Mushrooms
Grated low fat cheese
Mashed cauliflower topping
Instructions
Sauté onions and garlic in a small amount of coconut oil until onions are translucent.Add the carrots and peppers and cook until soft.Next add the soy mince and heat through.Season with meat seasoning, garlic powder, salt & pepper, tomato paste and 1 stock cube – stir.Add chopped tomatoes and soy sauce and simmer on a low-med heat to thicken.In a separate pan; boil salted water and boil sweet potatoes until soft.Drain and mash the potatoes adding salt & pepper. (You can add milk or butter to make it extra smooth and creamy).Taste and season before transferring to an oven dish (or individual dishes).Spoon mash onto the mince mix and smooth over.You can now sprinkle with low fat cheese or nutritional yeast which is packed with B12 and has a salty, cheesy flavour.Transfer to the oven for 20 mins on 220C/200C fan/gas7, or until golden brown
Serve with a side salad of raw spinach, rocket, parsley, oven roasted onions, seeds, a drizzle of olive oil and sea salt.
Macros per serving (excluding the optional ingredients)
Cals: 829
Carbs: 124g
Fat: 6g
Protein: 45g
Photography credit: Jamie Bellhouse