Shepherdless Pie or Cottage Pie

Our friend Peat in Spain wrote to say they were having ‘shepherdless pie’ for supper and it reminded me to look out a long forgotten recipe.
Ingredients
1 Tblsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 stalk of celery, finely chopped
1 tin mixed beans, drained
50 gms 2 ozs plain flour
125 mls 5 fl ozs red wine
250 mls 10 fl ozs vegetable stock
2 Tbls soy sauce
2 Tblsp tomato paste
2 Tblsp mixed herbs
2 dried bay leaves
100gms 4 ozs frozen peas
4 large potatoes, peeled and quarted
50 gms 2 ozs vegan margarine
125 mls 5 fl ozs soy milk, warmed
salt and pepper
Method
Heat the oil in a frying pan over medium heat. Add the onion, carrot and celery and cook for 5 minutes until the onion is soft, stir occasionally. Add the beans and heat through.
Add the flour and cook stirring until well combined. Add the wine and bring to the boil. Cook for 2 minutes until the wine is reduced by half, stir. Add the stock, soy sauce, tomato paste, herbs and bay leaves. Simmer for 15 minutes until it thickens. Add the peas and remove from the heat. Taste and season.
Meanwhile boil the potatoes for 15 minutes until tender. Drain well. Add the margarine and mash them. Add the soy milk and combine. Season with salt and pepper to taste.
Pre-heat the grill on high. spoon the mixture into an oven-proof dish. Pile the mashed potato on the top to cover. Lightly brush the top with a little left-over soy milk. Place under the grill for 2-3 minutes to brown.
Serve hot.
Serves 4 people.
Delicious with vegetables or a salad.
I love mushrooms in this meal so add 100 gms 4 ozs chopped mushrooms in the last minute of cooking the onion.

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