Spicy Veggie Shepherd’s Pie

TOPPING: 5 medium potatoes peeled and cubed Large knob of butter 1/3 cup (50ml) hot milk Pinch of salt

LET’S COOK: INGREDIENTS: 1 cup (250ml) soya chunks soaked in boiling water 1 tbsp (15ml) flour for dusting Salt 30ml Olive oil 1/4 tsp mustard seeds 1/4 cumin seeds 1 sprig curry leaves 2 bay 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 2 cup vegetable stock or plain water 3/4 cup frozen peas • Preheat oven 180o C • 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 then 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 1-2 minutes. 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 mixture with mashed potato and dot with small knobs of butter. • Bake for 20 – 25 minutes or until golden brown.