For the filling:
- A pack of Quorn (350 gr)
- 2 big carrots
- 2 cups peas
- 2 medium onions
- 2 cloves garlic
- 2 sticks of celery
- 1 OXO cube (or similar stock cube)
- 1 to 2 tbs Tomato puree
- 1 heaped tbsp cornflour (optional)
- Water as needed
For the mash:
- A small cauliflower (or half a big one)
- 2 medium to large sweet potatoes
- A cup of grated cheese
- A knob of butter
We fancied some comfort food this day, and I thought “shepherd’s pie”, but I had some sweet potatoes that needed using up and a cauliflower as well.
I had some Quorn mince too, but you could obviously make it with minced meat.
So I prepared the sweet potatoes and cauliflower by peeling and chopping them into manageable chunks and then boiling them till tender and put them through the potato ricer to make the mash.
Add butter, cheese and seasoning to taste.
Chop the onions finely and crush two garlic cloves add the chopped carrots and celery now too.
Fry until golden and then add the mince.
If you use minced meat you may need to drain some of the fat after this stage.
Now you can add the stock cube, tomato puree and the peas.
Give it a good stir and add a small amount of water.
Keep an eye on it adding more water if it threatens to go dry but not too much or the mixture will be too wet.
If you put a touch too much water no big deal, mix a small amount of cornflour with a drop of the cooking liquid and add.
This will thicken the sauce without altering the taste. Season to taste.
When the carrots have softened put the meat / veg mix in a ovenproof dish.
Level it out and top it with the riced cauliflower / sweet potato mixture.
Top with some grated cheese and pop it under the grill till the cheese has browned and crisped.