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Preheat oven to 180°C/ 360°F.
Heat olive oil in a large frying pan on medium heat and add your onions.
Fry your onions for 5 mins before adding carrots, celery and garlic, stir it in to the onions and leave to fry for another 3-4 mins.
Now, add your minced ‘meat’, break up any lumps of beef with a wooden spoon or spatula, stir it in to the veg and fry for 5-7 mins until it begins brown.
Add vegetable stock, balsamic vinegar, chilli flakes, Worcestershire sauce and oregano to pan and stir it in. Bring pan to a low simmer and leave to reduce down for approx 15 mins, stirring occasionally.
For sweet potato topping, bring a large saucepan of water to boil and add sweet potatoes. Cook sweet potatoes for 15 mins, until you can easily pierce with a fork.
Once cooked, drain sweet potatoes and add them back to the saucepan you used to cook them with. Add milk, olive oil and plenty of salt and pepper seasoning, then mash them until smooth.
Once your sauce is has thickened, transfer to a baking dish and then spoon your sweet potato topping on top of that. Flatten sweet potato, then top it all with some grated vegan cheese, add a generous amount of black pepper to the top and bake for 15 mins.
Serve with some steamed kale or any other veg of your choice.
Nutritional Info
Per serving:
Cals – 416
Carbs – 49g
Protein – 16g
Fat – 16g
Ingredients
Serves Serves 6
For The Pie Filling
- Tbsp of extra virgin olive oil.
- 2 onions - finely chopped.
- 2 carrots - finely chopped.
- 3 cloves of garlic - crushed.
- 1 pack of plant-based minced ‘meat’.
- Tbsp of Worcestershire sauce.
- 350ml of vegetable stock.
- Tbsp of balsamic vinegar.
- Tsp of dried chilli flakes.
- Tbsp of oregano.
For The Sweet Potato Topping
- 1kg of sweet potato - peeled and chopped.
- Tbsp of extra virgin olive oil.
- Salt and pepper, to taste.
- 75ml of plant-based milk.
- 100g of vegan cheese - grated.
To Serve
- Steamed kale or any other veg of your choice.
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