Super easy to make, packed with nutrients. This recipe is for a large group or can easily be frozen in portions.
Directions
1. Bring a pot of water to the boil, cook potato & sweet potato
2. When cooked mash until it’s not lumpy. Add olive oil, parsley & season to taste.
3. To cook the filling, sauté the vegetables in a hot pan with the spices until soft. Vegetables can be hand chopped or whizzed in a food processor.
4. Add the tomato paste and pulses. Mix together.
5. Add the crushed tomatoes and tamari and simmer for 10 minutes.
6. Add the slurry and cook for two minutes.
7. Place filling in a baking tray, top with mash and bake on 180 degrees for 30 minutes.
8. Serve with blanched greens.
9. This will keep in the fridge for a week, otherwise portion and freeze.
Ingredients
Directions
Directions
1. Bring a pot of water to the boil, cook potato & sweet potato
2. When cooked mash until it’s not lumpy. Add olive oil, parsley & season to taste.
3. To cook the filling, sauté the vegetables in a hot pan with the spices until soft. Vegetables can be hand chopped or whizzed in a food processor.
4. Add the tomato paste and pulses. Mix together.
5. Add the crushed tomatoes and tamari and simmer for 10 minutes.
6. Add the slurry and cook for two minutes.
7. Place filling in a baking tray, top with mash and bake on 180 degrees for 30 minutes.
8. Serve with blanched greens.
9. This will keep in the fridge for a week, otherwise portion and freeze.
