Vegan shepherd's pie with 'cheesy' mash topping

Honestly thought there's no difference to the real thing. It's that good!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 200c (390F)

Step 2

Place the peeled & chopped potatoes and some salt into a pan of boiling water and boil for 10 mins.

Step 3

Meanwhile, fry the onion, carrot and garlic in a little oil over a med-high heat for 3 mins, tossing continuously.

Step 4

Take off the heat and add the tomato puree, soy sauce, rosemary, thyme. Return to the heat, get a sizzle going and fry for 1 minute. Back off the heat

Step 5

Mix the stock cube/powder with the boiling water/wine (wine optional), then add to the frying pan along with the mince and the peas. Give everything a good mix.

Step 6

Transfer the whole mixture into a baking dish (in the video mine is 22cm x 22cm) and flatten/compress a little.

Step 7

Drain the potatoes and place into a pan or bowl. Add the salt, cheese and 50ml of milk and mash. Keep adding milk little by little and mashing until you've got a good mash. Add more milk if necessary

Step 8

Spread the mash over the filling in the baking dish. Cover all the gaps, smooth out and run a fork all over the top. This will help to give a crispy top.

Step 9

Into the oven for around 20 minutes or until the top has browned a little.

Step 10

Grate some cheese over the top and you're done! Enjoy!

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