Veggie Loaded Shepherd’s Pie

Peel the Sweet Potato and dice into roughly 2 inch cubes. Separate the Cauliflower into Florets. Put Both vegetables into a large stockpot and fill with enough water to just cover. Bring to a boil over high heat and reduce the temperature down to medium/low while you prepare the filling.

Finely Dice the Onion and saute in 1 tbsp oil over a medium-high heat. Once the onions have softened, add the mince and break apart as it browns. Once browned evenly, add in the peas, carrot & corn to the mince and onion mixture.

Combine all sauce ingredients in a small bowl or jug and whisk to dissolve any floury lumps. Pour sauce over the mince and stir to combine. Once the sauce is bubbling and starting to thicken, reduce the temperature to low.

Check that the sweet potato and cauliflower have become soft. If so, drain the liquid and return vegetables to the stockpot. Add the mustard and mash until smooth. For this I use an electric potato masher for a smooth consistency, however a regular potato masher should achieve similar results just might take a bit more mushing.

From this step you can either separate the mince and mash out into containers for meal prep, or continue to make a full baked pie to serve up family style.
In a large oven proof dish, layer the mince first and top with the mash, spreading out evenly. Sprinkle some Feta Cheese on top and bake in a pre-heated oven at 180oC for 30-45 minutes until golden brown.