Spicy Veggie Shepherd’s Pie or Cottage Pie

Now this is still and old time favourite.  It is so quick and easy to prepare. My veggie version is simple and packed with flavour 🙂  

Preparation: 10 minutes

Cooking time:  35 – 40 minutes

Serves: 4

1 Cup (250ml) Soya Chunks soaked in boiling water

1 Tbsp (15ml) flour for dusting

Salt

30ml Olive oil

¼ tsp mustard seeds

¼ Cumin seeds

1 Sprig curry leaves

2 bays leaves

1/3 cup (80ml) Chopped celery stalks

1-2 Green chillies roughly chopped (optional)

1 tbsp (15ml) Garlic & Ginger paste

1 large onion finely chopped

1 tbsp (15ml) Coriander powder

1-2 tbsp Mixed masala

2 Medium carrots sliced

2 Medium Baby marrow sliced

1 tbsp fresh thyme

45ml Tomato paste

Salt

2 Cup vegetable stock or plain water

¾ cup frozen peas

Topping

5 Medium Potatoes peeled and cubed

Large Knob of butter

1/3 Cup (50ml) Hot milk

Pinch of salt

Let’s cook 🙂

• Preheat oven 180 oC
• Drain soya chunks, lightly salt and dust with flour.
• Heat oil; add soya chunks and sauté for a few minutes. Remove and set aside.
• In the same pot heat oil and toss in mustard seeds, cumin seeds, curry leaves, bay leaves, celery stalks, chillies, garlic & ginger paste and onion. Fry until onions are translucent – 1-2 minutes.
• Add coriander powder and mix masala, fry for a few seconds than toss in carrots, baby marrow and thyme. Give it a good stir, cook for a minute.  Return soya chunks to pot –  give it a good mix, making sure all the spices are blended in well.
• Add tomato paste – cook for minute or 2. Add vegetable stock or water and peas.  Simmer for 5 -8 minutes.  Transfer to an ovenproof dish or casserole.
• Boil potatoes until tender. Drain and mash with butter and milk.  Season with salt.  Top on cooked mixture and dot with small knobs of butter.
• Bake for 20 – 25 minutes or until golden brown.