Hello everyone, and welcome to another Meatless Monday post!

Today's one is a little similar to a previous recipe I posted, but I thought I would do an update vegetarian version for todays Meatless Monday. 

Ingredients:

1/2 a bag of Quorn frozen mince

Jug of made up onion gravy

2 Carrots

2 Tablespoons of Frozen Peas

4 Sweet Potatoes

1. Place the frozen Quorn mince into the saucepan.

2. Add the gravy and let the Quorn mince cook in the sauce for around 15 minutes - stirring constantly.

3. Peel and slice 2 carrots and add to mixture.

4. Add 3 spoonfuls of frozen peas to the mixture and cook.

5. Add mixture to oven proof dish and allow to cool a little.

6. Peel and cut 4 sweet potatoes and boil until soft.

7. Drain Potatoes and mash.

8. Smother the Sweet Potato on top of the mince mixture, and cook in the oven for 20 minutes, or until the mixture is pipping hot.

(You can add cheese on top of the mixture for the last 5 minutes of cooking - we usually add Lactose Free cheese).

Serve with Vegetables or salad.

Read More »

Tonight I decided to do a little experimenting with Shepherds Pie. I am Dairy intolerant so I find it very hard to find meals which don't include dairy. Even food you wouldn't think would include dairy do, so I am learning that most things will need to be made from scratch.

 1. Pick up some lean lamb mince, place in a pan, and brown off.

2. In a separate pain boil some water, ready for your Sweet Potato.

 3. Peel and chop your sweet potato into chunks.

4. Put your Sweet Potato into the boiling water, and bring to the boil until sweet potato is soft.

 5.  Using stock, marmite and cornflour to make your gravy, add to the pan. Add carrots and peas and bring to the boil.

 6. Pour the mix into an oven proof dish and leave to cool slightly. Drain the water from the Sweet Potato when boiled until soft. Mash.
(Because Sweet Potato is slightly wetting than regular potato you won't need to add anything else to it - good for people who are Dairy intolerant).

7. Cook in oven for 30 minutes.

Love, Amybecca x

Read More »