Shepherd’s Pie ★★★★★2 reviews

Serves 1 | Prep time: 10 mins | Cooking time: 55 mins

INGREDIENTS

• 1 tsp olive oil (optional)
• 1/4 small brown onion
• 1/2 clove garlic
• 1/4 cup zucchini, diced
• 1/4 cup peas
• 1/4 cup carrots, diced
• 1/4 cup mushrooms, diced
• 1/2 cup cooked brown lentils (or canned lentils)
• 1/4 cup TVP (textured vegetable protein), soaked in 1/4 cup hot water
• 1/2 cup canned diced tomatoes
• 3 tsp tomato paste
• 2 tsp tomato chutney/relish (optional)
• 2 tsp tomato sauce (ketchup) (optional)
• 3 tsp vegan gravy powder
• 1 tsp dried mixed herbs
• Pinch of iodised salt (optional) & pepper
• 1 large potato, peeled and chopped
• 1/4 cup soy milk
• 1 tsp vegan margarine or butter
• 1/2 cup of lettuce leaves to serve

METHOD

1. Heat oil in heavy based pan and cook onions for 3-4 minutes or until golden.
2. Add garlic and cook for further 30 seconds, stirring.
3. Add zucchini, peas, carrots, mushrooms, lentils and TVP and cook for 5 minutes until vegetables are tender.
4. Add tomatoes, tomato paste, chutney, ketchup, gravy and herbs and stir through.
5. Season to taste and let simmer for 15 minutes.
6. Meanwhile, cook potatoes in boiling, salted water for 10 minutes or until soft. Then drain, and mash together with soy milk and vegan margarine. Season to taste.
7. Put vegetable mix in an oven-proof dish and spread mashed potato on top.
8. Bake at 180C/355F for 30 minutes or until potato is golden on top. Serve with lettuce leaves.