This was first cooked for us by vegetarian friends and has become a firm favourite. We are not veggie but do eat lots of meat free meals.
Ingredients
110g fresh breadcrumbs
1 large onion,diced
2 cloves of garlic, chopped
1 teasp fresh rosemary, chopped
1 handful fresh basil, torn not chopped
10-12 sun-dried tomatoes in oil, drained and chopped
225 g tinned or vacuum packed chestnuts
55g walnuts(We don’t like walnuts so I have left them out or used cashews)
1 egg, beaten
3 medium sweet potatoes, cooked (roast or cooked in microwave) and mashed with a little butter
300g spinach, cooked until just wilted, chopped and mixed with a little butter and grated nutmeg
To decorate – sun-dried tomatoes and rosemary
Ingredients
How to do it
- Line the tin
Line the tin
- Cook onion and garlic in olive oil
Onions frying until translucent
- Wilt the spinach
Wilted spinach with grated nutmeg
- Combine all ingredients except sweet potato, onions, spinach
Breadcrumbs, chestnuts, sun-dried tomatoes, torn up basil, rosemary and the egg all ready to be mixed up
All but the spinach, the onion and the sweet potato mixed together
- Mash sweet potato with a little butter
Mashing the sweet potatoes with a little butter
- Now add sweet potato and cooked onion to the mixture
Adding the onions and the sweet potato to the mixture
- Mix all together
All mixed up
- Put half the sweet potato mixture in the lined tin
- Cover with the spinach
Spinach layered on top of half the sweet potato mixture
- Add the rest of the mixture
Last layer of mixture on top of the spinach
Ready to freeze or bake
- Cover with foil and bake for 30-40 mins at 180*C. (You can freeze at this point. Defrost overnight before following the rest of the instructions)
- Remove foil for last 10 mins to brown the top
- Leave to stand for 10 mins before turning out
- Decorate with rosemary and sun-dried tomatoes.
- You can serve this with veggie gravy made with vegetable stock, 1 glass of white wine and 2 tbsps redcurrant jelly
These are in the freezer at the moment. I will try to remember to photograph when I serve it up but I’m making no promises!