Vegetarian Shepherds Pie
Ingredients
1.5kg potatoes 3-4 tablespoons 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 gravy powder 1 cup frozen peas Salt and pepper Method 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. |