And what better time to experiment than British Pie Week (1-7 March)? Pie and mash go together like cheese and wine (which wouldn’t go amiss for afters, either), so we’re sharing three of our favourite modified mash recipes for you to try with your favourite pie.
The sweet, nutty flavours of sweet potato make for a wholesome and hearty mash that complements dishes with either sweet or spicy undertones, such as the Moroccan Style Chickpea pie from our EAT.PLNT vegan range, or our Chilli Con Carne – as pictured here. (We also have a delicious veggie version.) Sweet potatoes are also higher in antioxidants like Vitamin A and Vitamin C than white potatoes!
Preheat your oven to 200˚C/180˚C fan/400˚F/Gas mark 6. Roast the sweet potatoes in the oven for 50 minutes, or until tender when pierced with a knife. Once roasted, peel back and discard the skins and mash the flesh in a bowl until smooth. Add the chipotle paste (harissa paste will also work), soured cream and butter and mix well. Season to taste.