Meat-free Monday: Sweet Potato Pie

I've seen so many people on social media lately going vegetarian/vegan or at the least trying to reduce the animal products in their diet. I thought I'd occasionally share the vegan recipes I make on a regular basis that are tasty, filling and cheap!

This is what the Horrigan/Bochocki/Spens folk will be eating later today....

What you need:

3 x medium sweet potatoes
1 x courgette
1 x butternut squash (use about a third of the squash for this)
3 x carrots
1/2 tub mushrooms
1 x onion
2 x clove garlic
1 tin kidney beans
1 tinned tomatoes
veggie stock
cheese of choice (I use Tesco Dairy-free strong soya)

Really you can put whatever vegetables you want in.

First things first...

Put the sweet potatoes in boiling water and leave them on to boil until soft.

In the meantime, peel and chop all your garlic/onions/vegetables and fry them in oil of choice. Then add your tinned tomatoes. Keep stirring and then add your vegetable stock (I usually use 3 cubes/spoonfuls but it's up to you). I then add about a teaspoon of marmite to really give it flavour. Drain the water from the kidney beans and put them in the pot with the vegetables. Simmer it to let the vegetables soften.

In the meantime, take your cheese of choice (soya to make this recipe completely vegan, dairy cheese for just vegetarian) and grate a few handfuls. When the sweet potatoes are soft all the way through you can drain them and peel them. Put the peeled sweet potatoes in a dish with the grated cheese and whisk them together until you have a soft, fluffy mash.

Put the pie filling in an ovenproof bowl and smooth the top flat. Then use a spoon to cover it completely with the sweet potato mash. Pop in the oven for about 30 minutes (as the mash starts to go a little bit brown on top) and you're done!

This pie is delicious and perfect for winter, you can have it with garlic bread too (Tesco value one is vegan!)