MEAT-FREE SWEET POTATO SHEPHERD’S PIE

Ingredients:

3	tbsp	cooking oil
1 (50 g)	pc	onion, chopped
6	cloves	garlic, finely crushed
2 (200 g each)	packs	VEEGA MEAT-FREE GINILING
1	tbsp	chopped basil
1 (115 g)	pack	tomato sauce
1	tbsp	liquid seasoning
1	tbsp	Worcestershire sauce
1	tbsp	sugar
1 (198 g)	can	button mushrooms pieces and stems, drained
1/2	cup	grated carrot

Mashed Kamote

1/4	cup	DARI CRÉME CLASSIC, melted
4 (400 g)	pc	sweet potatoes, boiled, peeled then mashed
1/2	cup	MAGNOLIA ALL-PURPOSE CREAM
1/2	tsp	iodized fine salt
1	tsp	pepper
1/2	cup	grated MAGNOLIA QUICKMELT CHEESE

Procedure:

Preheat oven or oven toaster to 350°F.
In a pan with hot oil, sauté onion, garlic, and giniling. Add the remaining ingredients. Cook for 10 minutes. Transfer to an ovenproof loaf pan or glass baking dish. Set aside.
Melt butter in a pan and add sweet potatoes, cream, and half of cheese. Season with salt and pepper. Top over giniling mixture and sprinkle with remaining cheese.
Bake for 20 minutes or until top has melted and browned.

Makes 6 servings.

(Yield: 1 8x3x3 inch loaf pan)

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