Shepherd’s pie with Sweet Potato Cover Vegetarian Recipe

Ingredients for 4 people

• 800 g sweet potato
• 2 yellow onions
• 2 garlic cloves
• 400 g Quorn, frozen
• 1 jar of crushed tomatoes, (400 g)
• 0.5 dl tomato puree
• 1 Vegetable stock cube
• 100 g of cheese, grated (28%)
• olive oil, salt, freshly ground black pepper

How to prepare

• Set oven to 250 °. Peel and finely chop onions and garlic.
• Fry the onion in 2 tablespoons oil for about 2 minutes. Add the squash, cook for about 2 minutes. Pour over crushed tomatoes. Add tomato puree and broth cubes.
• Season with 1 teaspoon salt and 1/2 teaspoon pepper. Let simmer without lid about 15 min.
• Peel and cut the sweet potato into smaller pieces. Boil it soft in lightly salted water.
• Let the water drain and crush the potatoes roughly. Season with 1 teaspoon salt.
• Pour the Quorn sauce into an ovenproof mold and top with the potato. Sprinkle with cheese.
• Grate in the middle of the oven for about 10 minutes. Serve directly with lettuce.