Shepherdess Pie
Ingredients
1 ½ lbs/750g potatoes cooked and mashed
2 tbspn sunflower oil
1 large onion
1 medium courgette, chopped in half lengthways then sliced
100g (4oz) mushrooms, chopped
2 tspns of soy sauce
225g (8oz) veggie mince
2x 400g tins of chopped tomatoes
1 tbspn tomato puree
250g frozen aduki beans or cooked dried beans
2 bay leaves or 3 tspn bouquet garni
Method
1. Fry the onion in the oil until soft
2. Add the courgette and mushrooms and cook until the mushrooms are golden brown.
6. Add the veggie mince ,soy sauce and herbs and fry for 4-5 minutes, stirring constantly. (If the mixture sticks and needs a bit of moisture use some of the juice from the tinned tomatoes).
7. Add the puree, tomatoes and aduki beans, stir well and simmer for 10 minutes over a low heat.
8. Top with the mashed potato. For a tasty variation you could try adding a dairy-free cheese , for example grated Cheezly or Scheese.
9. Bake in the oven for 30 minutes at 375 F/190 C/ gas mark 5, or until the potato is golden brown and crispy on top.