Ingredients:
600g sweet potatoes
½ cup full fat Greek yoghurt
Knob of butter
2 cloves of garlic (crushed)
5 sprigs flat leaf parsley (finely chopped)
½ bunch fresh thyme (finely chopped)
400g tin of chick peas
½ cup of red wine
1 ½ cups vegetable stock
Method:
Pre-heat oven to 200 degrees Celsius.
Peel the potatoes and boil until tender. Drain, mash and mix in yoghurt and butter.
In a saucepan heat the oil and add shallots, garlic, mushrooms, carrots and celery. Sauté until softened.
Add the tomato puree, chick peas, thyme, parsley, red wine and vegetable stock and simmer over a low heat until thickened.
Top with the mashed potatoes and bake for 15 minutes.
Products used:
MasterClass Smart Space Collapsible Measuring Cups
MasterClass Smart Space Set of Three Stacking Induction-Safe Non-Stick Pans
