Ingredients

• cooked sweet potato mash - 4 cups (800g) (around 4-5 potatoes)
• coconut oil - 1 tbsp.
• mushrooms - 3 ⅓ cups (250g) (chopped)
• garlic cloves - 2 (minced)
• onion - 1 (diced)
• parsley - 2 handfuls (chopped)
• fresh thyme - 1 tbsp.
• tomato paste - 1 tbsp.
• Worcestershire sauce - 1 tbsp.
• buckwheat flour - 2 tbsp.
• vegetable stock - 1 cup (235ml)

Preparation Instructions

1. Firstly, prepare the sweet potato mash either by boiling or microwaving the potatoes.

2. Heat the coconut oil in a large frying pan and add in the mushrooms and garlic, season with salt and pepper and cook for 5 minutes.

3. Add in the onion, parsley and thyme, then sauté everything for another 10 minutes. Next, add the tomato paste and Worcestershire sauce, mix well.

4. Sprinkle in the flour and stir well for 3 minutes. Next, add in the stock and frozen vegetables stirring until thickened.

5. Heat the oven to 360°F (180°C) and transfer the vegetables into an oven safe dish. Top with the sweet potato mash and cheese.

6. Bake in the oven for 20-25 minutes until top is golden brown. Serve straight away.