Shepherdess pie

Meat-free mince, plus loads of vegetables, make this is a low-fat but tasty bake. Serve it with peas or steamed broccoli for extra plant goodness.

Ingredients

Serves: 6
Ready in: 1 hr 15 mins

• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 stick of celery, finely chopped
• 100g chestnut mushrooms, sliced
• 2 garlic cloves, crushed
• ½ tsp dried thyme
• 300g vegetarian frozen mince (we used Quorn)
• 400g tin Co-op Chopped Tomatoes
• 1 tbsp tomato purée
• 400ml vegetable stock
• 1 tbsp Worcestershire Sauce

For the topping

• 400g Co-op White Potatoes, chopped into large chunks
• 1 large (about 400g) Co-op Sweet Potato, chopped into large chunks
• 1 tbsp vegetable spread
• 50ml Co-op Unsweetened Soya Drink

Method

1. Preheat the oven to 190°C/170°C fan/gas 5. Put the potatoes (both white and sweet) into a large pan of water. Bring to the boil and cook for 10-12 mins, or until tender. Drain and set aside in a colander to steam for a couple of minutes.
2. Put the vegetable spread and the soya drink into the saucepan and heat gently, then add the potatoes back to the pan and mash to combine. Add a little more soya drink if needed. Once you have a smooth mash, season well and set aside.
3. To make the filling, heat the oil in a large frying pan over a low to medium heat. Add the onion, carrot, celery and mushrooms, and fry for about 10 mins until softened. Add the garlic and dried thyme and cook for 1 min more.
4. Add the chopped tomatoes, tomato purée and Worcestershire Sauce and stir to combine. Simmer for 10 mins, then add the vegetarian mince and simmer for a further 10 mins, or until the sauce has thickened. Season to taste.
5. Spoon the veggie filling into a large ovenproof dish. Spread the mashed potatoes over the top of the filling in an even layer, roughing up the surface with a fork.
6. Bake for 20 minutes, or until turning golden brown and bubbling.