For those of us who do not eat meat, "Quorn" is a great alternative - it is "Mycoprotein which is GMO free, high in protein, a source of fibre, and low in saturated fat. Mycoproteinis derived from an abundant natural organism called Fusarium Venenatum".
Ingredients 1 large sweet potato
Bit of lemon juice
1 onion, chopped finely
1 red capsicum, chopped finely
1 yellow capsicum, chopped finely
2 garlic cloves, crushed
120 g mushrooms, sliced
300 g Quorn mince
400 g tin chopped tomatoes
250 ml vegetable stock
1 tsp mixed dried herbs of your choice
2 tbsp tomato paste
40 g cheese, grated
Preheat the oven to 200°/180° fan forced.
Peel the sweet potato and slice thinly.
Put the sweet potatoes in boiling water to which you can add a bit of lemon juice to stop them discolouring, and blanch for about 5 - 10 minutes.
Add a bit of oil in a wok and add the onion, capsicums and garlic.
Cook, stirring for about 3 minutes.
Add the mushrooms and Quorn mince, and cook for a further 3 minutes.
Stir in the chopped tomatoes, stock, mixed herbs and the tomato paste.
Add some salt and pepper to taste.
Bring this to the boil, then take off the heat.
Transfer the mixture into a 2 litre casserole or similar dish.
Arrange the sliced sweet potato on top, and sprinkle with the grated cheese.
Bake in the oven for about 25 minutes, or until the cheese is turning a golden colour.