veggie shepherd's pie

Veggie Shepherd's Pie

Ingredients 

2 onions, chopped
2 whole garlic cloves, grated
2 packs mushrooms, chopped
shake of mixed herbs
2 sticks celery, chopped
5 carrots, peeled and chopped
3 balls frozen spinach, thawed
2 cups frozen peas
tin of tomato purée
tin of tomatoes
1 cup red wine
2-3 cups stock
Cornflour mixed with water to thicken

6 big potatoes, peeled and chopped
2 sweet potatoes, peeled and chopped
head of cauliflower, broken into florets
Splash of olive oil
splash of soya milk
some grated vegan cheese

Method

Make your topping; boil the potatoes, sweet potatoes and cauliflower until soft. Drain and mash. Stir in the olive oil and milk and season.

Sweat the onions and garlic until tender. Add in the mushrooms, carrots, herbs and celery. Cook until the carrots are softening up, about 15 mins.

Add tomato purée, tinned tomatoes, wine and bring to the boil. Reduce to a simmer and add the cornflour. Stir well, bring back to the boil if needs be and slowly add the stock until your mixture is a nice consistency.

Add in the peas and spinach. Stir mixture well. Pour into large ovenproof dish. Top with potato mixture then sprinkle the cheese on top. Bake for 15-20 minutes at 180C until bubbling and the top is browned.