Shepherd’s Pie

This is a real treat – spicy tomato flavoured soy mince topped with creamy mashed potato and melted cheese … If served on it’s own it feeds 2-3 people, but with some side dishes you could stretch it to feed 4. I would rather make more though, as this is so tasty on its own you won’t want to eat anything else! A lot of people are put off by the idea of using boxed soy mince (perhaps because it reminds them of primary school camping trips) but I find that if you season it properly it tastes very good. And it’s cheap – so give it a try and let me know what you think.

For the mash
3-4 potatoes, skinned and diced
about 30ml margarine
about 60ml milk
salt to taste

For the mince
100g Imana “chilli beef” flavoured soy mince
½ can diced tomatoes
250ml cup water
1 5ml dried basil
1 can four bean mix (or use your own mix of kidney beans and chickpeas)
½ cup frozen peas

125-250ml grated cheddar cheese

For the pie
Preheat the oven to 180 degrees
In a medium pot, bring the potatoes to a boil, and cook for about 20 minutes until they are soft.
Strain the water from the pot, and add the milk and margarine. Mash until creamy – add more milk if necessary, and margarine to flavour.
Season with salt.

Meanwhile, in a separate saucepan, mix the dry soy mince with the tomatoes and water.
Add the dried basil and slowly bring to a boil, stirring continuously.
When the mixture reaches a medium sauce-like consistency, add the beans and peas.
Cover, and simmer for a few minutes until the mixture is a thicker consistency.

Now coat a 22cm pie dish with non-stick spray, scoop in the mince mixture, top with mashed potatoes and finally the grated cheese.
Pop it in the oven, and leave until the cheese is melted, about 10-15 minutes.


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