Sometimes you just need a bit of comfort food. Since cutting out dairy there have been lots recipes that I've stopped making due to their high dairy content. However since discovering some great dairy-free alternatives I can re-discover these recipes again!! This recipe was a bit experimental, but I'm really happy with the way it turned out. You can use whatever root vegetables that you have in the fridge so its a great 'use up' dinner!
Recipe serves 4 so share or freeze the left overs
You will need:
For the mash:
1 Potato (keep the skin)
1/3 of a Butternut Squash
2 tspn of Wholegrain Mustard
1 tspn of Violife 'cream cheese' or normal cream cheese
2 tspn of grated 'cheese' or normal cheese
Salt & Pepper
For the filling:
1 Onion
1 Carrot
1 Beetroot
1 Sweet Potato
1 tin of Chopped Tomatoes
4 Cloves of Garlic
1/2 a Chilli
2 Veggie Sausages (I use Linda McCartney)
1/2 a cup of Red Lentils
1 tspn of Mixed Herbs
1 tspn of Thyme
1 tspn of Garlic Salt (optional)
1 tspn of Rosemary
Salt & Pepper
For the topping:
1 Potato (skin)
1 tspn of Oil
1 tspn of Rosemary
Equipment:
1 roasting tray
1 flat roasting tray
1 large pan
1 medium pan
1 sharp knife
1 chopping board
1 peeler
1 bowl
1 can opener
1 mixing spoon
Method:
Preheat the oven to 180c Gas Mark 4
Peel and chop Potato (keep skins) and Butternut Squash add to large pan of water and bring to the boil
Meanwhile chop Beetroot, Carrot & Sweet Potato chuck in the roasting tray with a glug of oil, Garlic Salt, Rosemary and Thyme cook for 25-30 minutes (approx)
Meanwhile chop Chilli and peel and dice Onion & Garlic and add to medium pan with a splash of oil and sauté for 5 minutes on low/med heat
After 5 minutes add the tin of chopped Tomatoes, Red Lentils, Mixed herbs, Salt and Pepper and let simmer
Meanwhile check that the Potato and Squash is cooked, then drain and mash with 1 tspn of Wholegrain Mustard, 1 tspn of 'Cream Cheese' and lots of Pepper
Check on the roasted veggies, they should be nearly ready
Remove veggies from the oven, chop the veggie sausages and scatter in the tray then pour over the Tomato Sauce & carefully spoon on the mash spreading it evenly with a fork
Add some more Pepper a sprinkle of 'cheese' and bake in the oven for 15 minutes
Then take the Potato skins place in bowl with a splash of oil, 1 tspn of Rosemary and mix together using fingers then take the skins and spread on flat baking tray place in oven and roast for 10-15 minutes
Remove bake from oven and serve with a side of greens, I added some frehs Garlic and Sesame Seeds to mine :)