Shepherds Pie

by Jo

Serves 6

1.5kg potatoes
3-4 tablespoons vegan margarine
1 large onion, finely chopped
1 zucchini, diced
1 large carrot, diced
4 medium field mushrooms, cut into small chunks
1 tablespoon tomato paste
1 can tomatoes
1 can Sanitarium casserole mince
1 tsp dried mixed herbs
1 ‘beef’ style stock cube
1 cup water
2 tbsp vegan gravy powder
1 cup frozen peas
Salt and pepper

Heat oven to 180C-200C

Peel potatoes, halve or quarter them depending on their size, then cook in boiling water until soft. Mash with margarine and a little salt, set aside until the sauce is prepared.

While potatoes are cooking you can prepare the sauce. Heat a little oil in a large saucepan. Add onions and cook for a minute or two until soft and just starting to brown.

Add zucchini, carrot and mushrooms and cook for a further minute or two until they are beginning to soften.

Add the water, canned tomatoes, tomato paste, casserole mince, herbs and stock cube to the pan and stir well.

In a small dish mix the gravy powder into a thin paste with a little water. Add this to the saucepan and stir through. Season to taste with salt and pepper.

Cook on a low heat, until all vegetables are soft, approximately 30 minutes. Stir through frozen peas.

Pour the sauce mixture into a large oven proof dish (approx 20 x 20cm).

Spread the potatoes evenly over the top of the sauce and roughen the surface a little with a fork.

Bake in the oven for approximately 20-30 minutes, until the top is browned slightly.

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