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.

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