VEGAN SHEPHERDS PIE

This is the perfect autumn/winter dinner. I came up with this recipe one cold November day- Kia the whippet wanted to hibernate and I did too!

serves 2-3

INGREDIENTS
175g vegetarian mince 
1 large carrot
50g mushrooms, chopped
75g finely chopped tomatoes
1 stick celery
2 tablespoons rapeseed oil
2 tablespoons red wine
100ml vegetable stock.
1 dessertspoon sundried tomato paste (or regular if you can't get sundried tomato)
1 tablespoon Worcester sauce or tamari soy sauce (make sure it's gluten free) 
450g (peeled weight) potatoes
2 tablespoons dairy free spread
A little unsweetened soy or almond milk to get  the mashed potato to the right consistency 
Grated vegan cheese for the topping (optional.)

1. Preheat the oven to 180c. Chop up all the veggies. Chop the carrot up into really small pieces as carrot takes longer than the other veg to cook.

2. Heat 2 tablespoons light olive oil & 2 tablespoons of water in a frying pan, over a medium heat. Add the celery, carrots & mushrooms. Stir fry for 8- 10 minutes, until softened and starting to brown.

3. Add the stock, tomatoes, veggie mince and red wine. Stir well, then add the tomato paste and the Worcester sauce.

4. Cook over a medium heat for about 15 mins. ( You want it gently bubbling away.)

5. Meanwhile peel & chop the potatoes and place in a large saucepan. Cover the potatoes with water, add a generous pinch of salt and bring to the boil. Reduce the heat so that it's gently bubbling away, and cook until the potatoes are soft. (around 15 mins)

6. When your mince and veggies are cooked, transfer the mixture to a baking dish.

8. Drain the potatoes, mash with the butter (or butter alternative) and enough soy milk to get the desired consistency. Season to taste. Spoon the mashed potato over the mince.
9. Sprinkle with vegan cheese.
10. Bake in the oven for around 25 mins until the top is starting to brown.
11. Serve.