Mexican shepherd's pie

Ingredients

• Meat Free Mince

  Quorn

  300 g or 300g

• Sweet potato

  Raw, unprepared

  400g

• Red Onion

  Freshdirect

  1 ⅓ small raw or 93g

• Garlic

  Raw

  3 clove or 9g

• Italian Chopped Tomatoes

  Tesco

  1 serving or 400g

• White wine vinegar

  1 tbsp or 100g

• Clover

  Light

  20g

• Parmesan cheese

  Shredded

  30g

• ancho blend

  3 tsp or 300g

• oregano blend

  3 tsp or 300g

• chipotle blend

  1 tsp or 100g

• canela blend

  2 ½ tsp or 250g

• Petit pois

  birdseye

  100 grams or 100g

• Carrots

  Raw

  1 large or 72g

• Tomato paste

  Canned, without salt added

  30g

Directions

1. Boil the sweet potatoes in salted water for 15 minutes or until tender then drain well
2. Fry the mince and onion
3. Blend tomatoes with tomato paste, 3tsp ancho, 2tsp canela, 0.5tsp chipotle, 1 tsp oregano blands and some salt. You might want to add water
4. Add sauce to mince along with carrots. Simmer for 20 mins.
5. Mash potato with butter, 0.5 tsp canela, 2 tsp oregano and some salt. Turn the oven on at 190 degrees
6. Add the peas, get back up to the boil and then spoon into a dish. Top with mash potato and sprinkle over cheese. Cook for 40 mins.

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