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    Vegetarian Shepherd's Pie with Sweet Potato Mash

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    Vegetarian Shepherd's Pie with Sweet Potato Mash

    Give the family a warming winter treat with this hearty, vegetarian shepherd's pie, topped with a cheesy sweet potato mash.

    • Preparation time: 20 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 6


    • 1 tbsp olive oil
    • 1 large red onion, chopped
    • 2 carrots, peeled and chopped into chunks
    • 2 parsnips, peeled and chopped into chunks
    • 200ml vegetarian red wine
    • 2 tbsp freshly chopped rosemary leaves
    • ½ x 700g jar Waitrose Cooks' Ingredients Passata
    • 420g can Waitrose Mixed Bean Salad, drained and rinsed
    • 900g sweet potatoes, peeled and chopped into chunks
    • 75g Grated Davidstow Mature Cheddar


    1. Preheat the oven to 190°C, gas mark 5. Heat the olive oil in a large pan, add the onion and cook for 3-4 minutes until softened. Stir in the carrots and parsnips, and cook for a further 2-3 minutes, stirring occasionally.
    2. Pour in the red wine, add the rosemary and simmer for 2-3 minutes until reduced by half. Stir in the passata and beans. Cover and cook for 15-20 minutes, or until the vegetables are tender. Transfer to a 2-litre shallow ovenproof dish.
    3. Meanwhile, cook the sweet potatoes in boiling water for about 10 minutes until tender. Drain and mash with half of the cheese. Season to taste, then spoon it over the vegetable mixture. Scatter over the remaining cheese and place in the oven. Cook for 20 minutes until golden and bubbling. Serve with broccoli or shredded cabbage.

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    Cook's tips

    Make the day before, cover and store in the fridge. When ready to cook, place in a preheated oven and cook for 45-50 minutes until piping hot.


    Average user rating

    4 stars