It was a glorious afternoon here in Scotland. So I made the most of the sun by settling down in the garden with my book and a cat for company, it was great!
I came in at around 6 o'clock and started pondering on what to make for dinner. After a quick browse through the fridge and freezer, I decided to make a veggie shepherd's pie.
Veggie Shepherd's Pie
1 onion, chopped,
1 clove garlic, finely chopped,
1 carrot, chopped,
500g mushrooms, finely chopped,
500g soya mince,
1 pint vegetable stock,
2 tbsp vegetarian worcestershire sauce,
1 tbsp tomato puree,
1 tbsp olive oil,
salt and pepper.
Fry the onion and garlic in the olive oil for a few minutes, add the carrots and cook until tender.
Add the mushrooms and cook for another few minutes. Add the soya mince, give it a good mix in and then add the vegetable stock.
Cook down for 20 minutes and then add the worcestershire sauce and tomato puree.
Cook for a further 10 minutes and season with salt and pepper. Go easy on the salt as the stock can be quite salty.
Spoon into an ovenproof dish and top with mashed potato. Brown under the grill.