Comfort Cottage Pie

Thanks, Morag, in Scotland.
1 onion, chopped
1 clove garlic, crushed
1 Tbs olive oil plus 1/2 Tbs for brushing
3 carrots, chopped
4 large mushrooms, chopped
200 g 7 oz dried soy mince
1.2 Lt 2 Pts vegetable stock
1/2 glass of red wine, optional
2 tsp dried parsley
1 tsp dried thyme
3 Tbs HP or brown sauce
2 Tblsp tomato puree
salt and pepper to taste
3 potatoes
Fry onions and garlic in the olive oil until translucent. Add the carrots and cook until tender. Add the mushrooms and cook for a couple of minutes.
Add the soy mince. Mix it up well then add the vegetable stock, wine and herbs. Mix again.
Cook for 20 minutes. Add the HP sauce and tomato puree.
Cook for a further 10 minutes and season to taste.
Pre-heat the oven to 200 C, 400 F, Gas Mark 6.
Parboil the potatoes for 10 minutes, drain and slice.
Put the savoury mince in an oven proof dish. Cover with the sliced potatoes. Brush the potatoes with the remaining olive oil. Bake in the oven for 20 – 30 minutes until the topping is golden.
Serves 4 people.
Serve with vegetables or a salad.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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