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Foodie Fee

Thank you for visiting my blog!

Over the last few years, I have been cooking for PureMalt staff, guests and events. I create every day food recipes for all to enjoy and often experiment with the addition of malt extracts in some of my dishes. East Lothian is a county full of great tasting and exciting local produce, which I will try to include in my food whenever possible.  It’s all about quality and flavour – hope you enjoy my recipes!

Fee x

    Vegetarian Shepherds Pie

    This vegetarian Shepherds Pie is topped with sweet potato. This recipe feeds 4

    Recipe:

    Ingredients

    Measure

    Quorn® Mince

    1 x 300g

    Onion

    1 large

    Sweet Potatoes

    2 large

    Carrots

    4 large

    Frozen Peas

    ½ bag

    Ground Gravy Salt

    1 tsp

     

    Method:

    1)  Pre-heat the oven to 180°C

    2)  Finely chop the onion, chop the carrots and peel and chop the sweet potatoes into chunks

    3)  Add Quorn® Mince to a large pan and pour over enough boiling water just to cover.  Simmer for 20 mins until water has been absorbed

    457940826069016.HFm6zR1Yq5v688DYMp0r_height640.png

    4)  While the mince is simmering, add the chunks of sweet potato to a pan of salted water and boil until soft

    457940826069017.yMb50LihE0fnqcFgIf9z_height640.png

    5)  Once the water has been absorbed from the mince add the onions, carrots, peas and gravy salt.  Add more water at this stage to create a gravy

    457940826069019.DOLI7zhznkDrHYwtz4lS_height640.png

    6)  Simmer for 10 mins until the carrots are soft

    7)  Transfer the mince to an oven proof dish

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    8)  Mash the sweet potatoes adding butter, salt and pepper according to your taste

    457940826069022.SqigZX79He8Q1tq52PHJ_height640.png

    9)  Top the mince with the mashed sweet potatoes and cook in the oven until the topping starts to turn brown

    457940826069024.hynS29EEdZAxifaHx6Hs_height640.png

    457940826069026.zCIB5GvoLY3pnoz0iMKB_height640.png

    Download Recipe

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    Fee x

     

     

     

     

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    Written by Foodie Fee

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