Vegetarian Shepherd€™s Pie

Ingredients

• 1 onion, diced
• 2 carrots, sliced (200g)
• 3 cloves garlic, crushed
• 2 celery stalks, sliced
• 8 cup mushrooms sliced (160g)
• 1 can cannellini beans, drained, rinsed
• Handful chopped parsley
• 1 large zucchini, sliced (150g)
• 1 can crushed tomatoes (400g)
• 100g tomato paste
• 2 tbsp. Worcestershire sauce
• 1 tsp. brown sugar
• 1 cup peas/corn
• 2 tsp. smoked paprika
• 1 tsp. oregano
• 1 tbsp. olive oil
• * Topping
• 600g sweet potato
• 30g butter
• Salt and pepper

Method

1. 1In a large pot boil your sweet potato until soft. Drain and mash with butter, season with salt and pepper and set aside.
2. 2Preheat oven to 180C.
3. 3In a large pot heat olive oil and sauté onion for 5 minutes on low heat. Add celery and carrots cooking a further 5 minutes. Add zucchini, mushrooms, and garlic, cooking a further couple of minutes.
4. 4Add smoked paprika and Worcestershire sauce stirring for 30 seconds. Then tomato, tomato paste, oregano, parsley, cannellini beans, sugar, peas/corn and season with salt and pepper. Simmer for 15 minutes.
5. 5Place in an oven proof dish then smooth the sweet potato on top. Run a fork on top of mash to indent for a crispy topping.
6. 6Bake in oven for 30 minutes or until top has slightly crisped.