Wednesday, 24 November 2010

Shepherd's Pie....

.....for vegetarian Shepherds!

Well, the winter has certainly arrived – it’s flippin’ freezing out there! With snow forecast for the weekend and temperatures supposedly not creeping above 0°C, I think the best thing is to stay indoors and cook!

I made a couple of trays of mince pies this afternoon to put in the freezer for Christmas and then set-to on something warming for dinner tonight. I’ve tried making Shepherd's pie with beans and lentils, but to be honest I like my veggie mince version best; it’s a common or garden midweek meal, but the addition of cheesy leek mash really lifts it out of the ordinary.

Just right for a cold wintry night.

1 onion, peeled and chopped
100g chestnut mushrooms, sliced
1 tbsp olive oil
1tbsp plain flour
1 tin chopped tomatoes
200ml stock
a good shake of Worcester sauce
150g Realeat Soya Vegemince
4 large King Edward potatoes (or other floury potato)
1 leek, chopped
1 tbsp olive oil
100g mature Cheddar cheese, grated

On a medium heat fry the onion and mushrooms in the olive oil for 5 minutes; stir in the flour then add the tomatoes, stock, Worcester sauce and the Vegemince. Bring to the boil then simmer gently for 15 minutes and set aside.

Peel and chop the potatoes into chunks and boil or steam until tender. Meanwhile, fry the chopped leeks in the oil until golden. Drain and mash the potatoes then add half the grated Cheddar and the leeks and mix into the mash.

Put the vegemince mixture in an ovenproof dish and cover with the mash. Fluff up the surface of the mash with a fork and sprinkle liberally with the rest of the cheese. Bake at 200C for 15-20 minutes until the top is golden.

I like green beans and glazed carrots with this; the husband likes it with baked beans...I'll leave it up to you.

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