Shepherds Pie
Ingredients
- 500g floury potatoes, such as maris pipers, peeled, cut into pieces
- knob of butter
- splash milk
- salt and freshly ground black pepper
- for the filling:
- 1 tbsp oil
- 1 onion, peeled, finely chopped
- 1 garlic clove, peeled, finely chopped
- 1 large carrot, peeled, finely chopped
- 1 cup peas
- 1 tbsp thyme
- 1 tsp dried basil
- 1 tsp dried oregano
- 300g vegan mince, fresh or frozen
- 200g mushrooms, finely chopped
- 400g can chopped tomatoes
- 1 tbsp tomato purée
- 2 tbsp soy sauce
Preparation
To make the topping, place the potatoes into a large pan of water. Bring to the boil and cook for 12–15 minutes, or until tender. Drain well
Add the butter and mash away! Add the milk, a little at a time, and continue to mash until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside
To make the filling, heat the oil in a large pan over a low to medium heat
Add the onion and fry for 10 minutes, or until softened. Add the garlic, carrot, peas and thyme, basil and oregano and continue to fry for a further 5 minutes, or until softened
Add the mushrooms and mince to the pan and fry for a further 3 minutes, stirring continuously until mince had browned
Add the soy sauce, chopped tomatoes and tomato purée and stir well to combine. ???Simmer for 5 minutes, or until the sauce has thickened. Season to taste with salt and black pepper
Put the filling into a large ovenproof dish and spread the mashed potato over in a smooth, even layer using fork to create lines ???Bake for 20 minutes, or until the topping is golden (I like to add some grated cheeze after 15mins for cheesy mash?) Serve with veg and gravy