A fairly simple recipe that has just proved a hit on our first super yacht cruise.
Vegetarian Shepherd’s Pie with meat substitute
Ingredients:
- 3kg sweet potatoes, scrubbed well and pierced all over with a fork or normal potatoes
- 60 ml canola oil, plus extra for greasing casserole dish
- 4 onions, chopped
- 4 red peppers, diced
- 8 cloves garlic, minced
- 30 ml ground cumin
- 4 x A2 black beans (no salt added), well rinsed and drained
- 1 Kg meat substitute, lightly browned
- 1 Kg frozen corn.
- 1 Kg mild or medium salsa, deli-style
- 100 ml) finely chopped cilantro
- Black pepper
- 200 ml thinly sliced green onion or chopped cilantro, for garnish
- 1 x A2 Coconut cream
Method:
- Heat oven to 180 C (350 F). Bake sweet potatoes for 60 minutes or until tender.
- Lightly grease a baking dish with canola oil or line with wet parchment paper. Set aside.
- In a large pot, heat oil over medium heat. Add onion, red pepper, garlic and cumin. Cook, stirring often, for 5 to 7 minutes. Stir in black beans, meat substitute, corn and salsa until well combined.
- Remove from heat.
- Pour into prepared pan. If you used a microwave to cook sweet potatoes, at this point heat oven to 180 C (350 F).
- Meanwhile, cut cooled sweet potatoes in half and scrape out flesh. Discard skins. Mash sweet potato well with coconut cream. Stir in cilantro. Season with pepper, if desired.
- Bake for 30 minutes or until heated through and bubbly. Sprinkle top of casserole with green onion