Shepherd’s Pie with Soy Nuggets

Ingredients



    • 4 medium potatoes

    • 1/4 cup soy milk

    • 100g soy nuggets or soy mince

    • 1/8 cup soy sauce

    • 1 medium onion minced

    • 1 grated carrot

    • small celery stalk finely chopped or grated

    • 7 tomatoes, crushed

    • salt and pepper, to taste

    • 1/2 tsp thyme and rosemary

    • 1/2 red capsicum, chopped finely

    • 1/3 cup Sour cream cheese



Method

Boil the potatoes for 20 minutes, or until tender. Drain, mash and add the soy milk. Season with salt and pepper.

Soak the nuggets or mince for 20 – 30 min. Squeeze out all the water from it. Wash and squeeze again. If using nuggets, mince them in a food processor to make them into small flakes. If you are using soya flakes, all you need to do is soak, wash and squeeze out the water.

In a medium pan, sauté the onion, the carrots and celery in the oil until translucent (10 minutes). Then add the crushed tomatoes and the ground soy nuggets and soya sauce and cook for about 10 minutes. Taste the mixture to see if the salt is right or adjust by adding soya sauce. Add herbs and cook a bit longer.

Press the soya nugget mixture into a small pie pan about 1 – 1.5 cm high (you need a 6 inch square pan).  Top the crumble mixture with the potatoes, spreading to the edges and put the nut cheese on top.
Bake in a oven for 15-20 minutes, until the nut cheese gets brown and then sprinkle the chopped red capsicum over it as a garnish. (or you can sprinkle the capsicum over it after 10 minutes of baking and let it cook a bit.
Serves 4.