Here’s a recipe for our Nourishing the New Mother series that can be made meaty veggie or vegan whatever your preferences. It’s great comfort food and really nourishing. Perfect for your doula to make for you or to make and freeze in small batches ready for when you need it.
Sweet Potato Shepherd’s Pie
Notes: apparently strictly speaking it’s only a shepherd’s pie if you use lamb mince, with other kinds of mince it’s a cottage pie. The original inspiration for this recipe came from Alexandra – BBB doula.
Ingredients. Quantities for two people.
- 1 onion
- 1 carrot
- 200g mushrooms
- 225g mince of your choice (lamb, beef, quorn, or substitute lentils or cannellini or pinto beans)
- 400g tin chopped tomatoes
- 200ml stock of your choice
- 1 tablespoon olive oil
- 2 teaspoons mixed herbs
- 200g sweet potatoes peeled and chopped into squares
- Peel and chop onion and carrot slice mushrooms. Cook sweet potatoes in boiling water for around 10-15 minutes, until soft and well done.
- Saute onion in olive oil in a large/deep frying pan or wok (if you like you can add some garlic too). When it starts to look transparent add carrot mushrooms and mince (you can change these for other vegetables if you prefer or have different veggies in the fridge). Stir-fry for a couple of minutes then add stock, tomatoes and herbs, some people like to add a teaspoon of sugar too. Season to taste.
- Cook for about 20-30 minutes stirring regularly until the sauce has reduced. Place in casserole dish. Drain and mash sweet potato (sweet potato is so soft it usually doesn’t need any liquid to mash easily if you feel it does use a little of the sauce from the mince mix.) Top the mince with the sweet potato and a little grated cheese (or vegan cheese substitute) and when ready to eat pop in a medium oven until hot and bubbly around the edges.