Vegan Shepherd's Pie

Serves 4
Ingredients
4 Large potatoes suitable for mashing, diced
2 Tablespoons vegan margarine
150ml Almond milk
110g Soya mince
300ml Vegan stock
300ml Vegan gravy
175g Carrot, diced (similar size as the peas)
175g Peas
1 Teaspoon garlic paste or powder
1 Teaspoon paprika

Method

1. Preheat the oven to 200 degrees.
2. Mix the soya mince with the stock to rehydrate the soya mince.
3. Boil the potatoes for about 20 minutes until tender. Drain and mash with the margarine and almond milk. If you wish you can add some black pepper.
4. In a medium bowl, mix the soya mince. gravy, peas, carrots, garlic paste/powder and paprika. Pour into a casserole dish but ensure that it is all evenly distributed. Top with the potatoes spreading them to the edges of the dish.
5. Bake for 30-40 minutes, or until the potatoes have lightly browned.