Very Veggie Shepherds Pie

Method

1. To begin, Pre-heat your oven to 180 degrees. Now peel and roughly dice your sweet potatoes and boil in a medium saucepan of boiling water for 15 minutes.
2. Whilst the potatoes are softening, in a frying pan add the olive oil then add the diced onions. Fry the onions until golden brown and translucent. This will take about 3-4 minutes.
3. When the onions are part cooked add your Quorn mince and stir the mixture together. At this point season with salt and pepper. Fry together for a further minute, then add the diced carrots and garden peas.
4. As the vegetables begin to soften, Add the Marmite, tomato puree and Worcestershire sauce to the mixture. Carefully sprinkle the gravy granules into the mix and gently stir. Whilst continuing to stir, add the water.
5. Cook mixture for a further ten minutes, until the sauce becomes thick and the vegetables are cooked. Set aside whilst you prepare the mash topping.
6. Drain the potatoes and in a big mixing bowl add the butter and milk to the potatoes. Mash together until you have your desired consistency.
7. In a medium size oven proof dish, carefully spoon in your mince sauce. Next cover the mixture with your sweet potato mash until all areas of the sauce are covered. Sprinkle the cheese evenly over the top.
8. Bake in the oven for 20 minutes, or until the cheese is melted and the top is crisp and golden.

Tip

Recipe measurements given to serve 2-3 persons.