Shepherdess pie

Serves 4

INGREDIENTS

• 1.4kg (1,400g) old potatoes, washed and diced, or peeled and diced 
• 100ml semi-skimmed milk
• 2 tablespoons vegetable oil
• 1 small onion, peeled and diced
• 1 teaspoon garlic paste or 1 clove garlic, crushed
• 1 teaspoon bouillon powder
• 250g ready-to-eat vegetarian mince, or reconstituted dried vegetarian mince
• 1 carrot, peeled and diced
• 1 teaspoon dried mixed herbs
• 1 large can (400g) chopped tomatoes
• 200ml water
• 40g grated Cheddar cheese

METHOD

1. Boil the potatoes in water for about 15 minutes until soft. Drain and mix with the semi-skimmed milk, mashing to a desired consistency.
2. Heat the oil in a large pan, add the onion, garlic and bouillon powder and fry for a few minutes until the onion softens.
3. Add all the other ingredients except for the cheese, and simmer the mixture for about 15 minutes until the vegetables are all soft.
4. Place the mixture in a heatproof dish, top with the mashed potato and sprinkle with the grated cheese.
5. If the potato and filling are both still hot, you can just grill the top of the pie before serving. Otherwise heat the pie through in a hot oven (180°C / 350°F / Gas 4) for about 10 to 15 minutes.