High Protein Shepherd's Pie

For the filling:

• 1 tbsp avocado oil
• 1/4 tsp hing
• 1/2 cup celery
• 1 cup courgette
• 1 cup red bell pepper
• 1 cup carrot
• 1 cup cabbage
• 1 tbsp taco seasoning
• 1/2 tbsp smoked paprika
• 1/2 tbsp oregano
• 2 bay leaves
• 1 tbsp vegetable stock mixed with
• 1/2 cup water
• 1 cup crushed tomatoes
• 1 tbsp tomato paste
• 1 cup dry soy mince or pea protein mince
• 1 cup black beans
• 1 cup into beans

For the sweet potato:

• 1 large sweet potato, 1 1/2 - 2 cups mashed
• Juice of 1 lime
• 2-3 tbsp chopped fresh parsley
• Drizzle of oil

For topping:

• 1/4 cup pickled jalepenos, sliced
• 1/4 cup or more grated cheese

1. Prepare the sweet potato. Poke holes on sweet potato with fork and bake for at least 40 minutes in a 350 degree F oven till soft and mushy inside. In the meantime, prepare the vegetables.

2. Dice all the vegetables into small pieces. Add oil in a large stovetop pan and bring up to medium heat. Add all veggies and cook till soft, adding the spices once the vegetables have begun to soften. Then add in the vegetable stock, crushed tomatoes, and tomato paste, and cook for another 5 - 10 minutes. Add the beans and mash a portion of them into the veggies to help bring everything together. Add in soy or protein mince, and cook for another few minutes. Remove from heat and pour the vegetables into a casserole dish. Layer on pickled jalepenos in a single layer across dish.

3. Once the sweet potato has cooked, mash sweet potato, lime juice, parsley and oil in a bowl till smooth. Layer on top of the vegetables and smooth out. Sprinkle on a generous amount of cheese.

4. In a 350 degree F oven, bake till cheese is melted and slightly golden. Remove from oven and serve warm, enjoy!