A delightful twist on the classic shepherd's pie, this vegetarian version features a hearty filling topped with creamy sweet potato mash.
Peel and dice the sweet potatoes, then boil them in a pot of water until tender.
Cut the sweet potatoes into even pieces to ensure they cook evenly.
Drain the sweet potatoes and mash them with butter and salt until smooth.
For a creamier mash, add a splash of milk or plant-based milk.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before baking for even cooking.
In a skillet, sauté the diced carrots and chopped onions in a bit of oil until softened.
Cook the vegetables over medium heat to avoid burning.
Add the vegetarian ground beef, peas, corn, and minced garlic to the skillet. Cook until heated through.
Stir frequently to prevent sticking.
Mix the soy sauce, ketchup, basil, oregano, and vegetable stock in a small bowl. Pour this mixture into the skillet.
Taste the sauce and adjust seasoning if needed.
Sprinkle the flour over the filling and stir to thicken. Simmer for a few minutes.
If the mixture is too thick, add a splash of water or stock.
Transfer the filling to a baking dish and spread it out evenly.
Press the filling down gently to create a flat surface for the topping.
Spread the mashed sweet potatoes over the filling, smoothing the top with a spatula.
Create peaks with the spatula for a decorative effect.
Bake the pie in the preheated oven for 30-40 minutes, until the top is slightly golden.
Place the dish on a baking sheet to catch any drips.
Let the pie cool for a few minutes before serving.
Garnish with fresh herbs like parsley for a pop of color.
