Serving suggestion

Mrs W and her sister, returning from a hol in Croatia, had requested a proper Sunday meal. So I made them this Shepherd's pie that I found on a veggie  website - a traditional British dish with hints of the Med.

Here served with a (somewhat over-cooked) side dish of fried courgettes with onion and garlic .

To give you an idea of quantity, the three of us ate this and two smaller pies got frozen.

Ingredients
For the mince:
 
1 pack of frozen soya mince ( I used minced lamb)
4 tbsp olive oil 
1 large onion, diced
2 cloves garlic, crushed
150g mushrooms 
2 carrots, grated 
150g petit pois ( I used frozen peas)
2 tins chopped tomatoes
A squeeze of tomato purée
Seasoning to taste
¼ litre Marigold vegan bouillon stock ( I used powdered veg stock)


For the mash:


1 kg Vivaldi potatoes, peeled and diced (i used 2k of Desiree)
1 tbsp sunflower margarine
a Dash of unsweetened soya milk or cream if you’re feeling extravagant
A dollop of Vegan mayonnaise
Seasoning 
To give a Mediterranean twist to the mince, add:
2 tsp oregano, 100g sundried tomatoes, 70g olives and / or 2 tbsp capers


Method


Sauté the mince in the oil for five minutes so it doesn't go soggy.
Then, add the onions, garlic and mushrooms, and let it cook for another five minutes, stirring every now and then to ensure it doesn’t stick.
Add everything else. Bring to the boil and let it simmer uncovered for 20-25 minutes until it has reduced a bit. The final consistency should be thick but not dry. 


Make the mashed potatoes by boiling the potatoes in water for around 20 minutes until they are soft but not falling apart.
Drain, add the milk, mayo and margarine, and mash until they nice and creamy, not crumbly. 
When both are ready put a layer of mince in a baking dish mince and then cover with mash.
Fork it over so it covers the mince evenly. You may also brush the top with a little bit of olive oil to give it a nice crisp, then pop in the oven until golden. 
Around 30 minutes at 180C should do it but add slices of vine-ripened tomatoes or olives to the top halfway through. (Make up your own pattern)


Enjoy!