Mediterranean Veg Shepherds Pie
4 potatoes, peeled and cubed
2 tablespoons nondairy milk (I use soy)
2 tablespoons vegan margarine
salt and pepper, to taste
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons fresh thyme, chopped
4 tablespoons olive oil, divided
2 cups mushrooms, sliced
1 zucchini, chopped
3 cups frozen vegan beef crumbles
1 tablespoon savory yeast spread (I use Marmite)
1 teaspoon cumin
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 (14 ounce) can beans in tomato/spicy sauce
2 (14 ounce) cans chopped tomatoes, in juice
1/2 beefsteak tomato, sliced and dipped in oil and dried Italian herbs, optional
3 basil leaves, dipped in oil, optional
1. Preheat the oven to 350 degrees F. Fill a large pan with water and bring to the boil. Once the water is boiling, add the cubed potatoes and boil for roughly 10-15 minutes, or until potatoes are soft enough to mash. Mash the potatoes with the milk and margarine and season to taste. Set aside.
2. In a wok or large frying pan, fry the onion, garlic and thyme in 2 tablespoons oil until the onion has softened. Add the mushrooms and fry until soft and brown. Add the zucchini, fry for a further 5 minutes and then lower the heat.
3. In a separate frying pan, fry the crumbles for a few minutes over a high heat in the remaining 2 tablespoon oil, then stir in the yeast extract. Fry until the veggie mince starts to thaw and turn brown. Add a few teaspoons water and the cumin to create a gravy.
4. Cook the crumbles until completely thawed. If you like it chewier, just add more oil and fry for longer. Add the crumbles to the onion mixture and stir in the peppers and beans. Cook on a medium heat for 2 minutes. Add the tomatoes with juice, salt, and pepper; stir well. Bring to the boil and then simmer for 10-15 minutes.
5. Spoon the mixture into an ovenproof dish and use a spoon to flatten the mixture down and smooth the surface flat. Spread the potato mixture over the top and smooth it flat. Make lines across the top with a fork or skewer and decorate with the tomato slices and basil leaves, if using. Bake for 20-30 minutes or until the potato starts to brown.
Source of recipe: I wrote this recipe.