Ingredients (4 Servings):

600ml stock
8 x Sweet Potatoes
2 x Carrots, chopped
6 x Mushrooms, thinly sliced
1 x Onion, chopped
400g chickpeas
2 tbsp Tomato Purée
1 tsp Worcestershire Sauce
55g Chilli Picante ProMix
Sprinkle of parmesan (optional topping)
1 tsp coconut oil
1 pinch Salt
1 pinch Black Pepper

 
Method:
 
1. Melt some coconut oil in a large non-stick pan over a medium heat. Add the carrots, onion, chickpeas and mushrooms and cook for 3 to 4 minutes.
 
2. Stir in the stock, tomato purée, Worcestershire sauce and some seasoning. Gently bubble for 15 to 20 minutes, until the sauce has thickened. Pour into the base of a pie dish and set aside.
 
3. Meanwhile, peel the sweet potatoes and cut into chunks. Place in a pan of water and cook for 25 to 30 minutes, until softened, then drain. Mash and season with a little salt and pepper.
 
4. Spoon the mash onto the mince and sprinkle with some Chilli Picante Promix and cook in the oven for approximately 30 minutes at 180C fan for 40 mins, until bubbling and golden brown. Serve immediately.
 
 
This is a delicious warming and hearty meal that’s great for a cold Sunday evening. It’s dead easy to make, even for beginners. The Chilli Picante ProMix adds some great texture and taste to the topping.

 
PS: Want to know where to find all of our healthy recipes in one place? Scroll down to the very bottom of any page – you’ll see a link to “Recipes” in the footer.