Debbie Fry’s Shepherds Pie
1 box Fry’s Vegetarian Mince1/2 med onion, chopped2 tomatoes, skinned and chopped500g Potatoes2 tbsp vegan Margarine1/4 soya milk1 tin lentils1 tsp dried mixed herbs10 ml olive oil
Preheat oven to 180°C/Gas Mark 4. Boil potatoes until soft (approximately 20 minutes) and mash. Add margarine and milk. Sauté onion and tomatoes in a little oil until soft. Add frozen Mince and 200ml water. When Mince has defrosted, add gravy powder which is stirred in 10ml water (supplied with veggie Mince). Cook until thickened (8 minutes). Add drained lentils. Place in casserole dish. Cover mashed potato – place in oven until top is crisp and lighly browned (10 minutes).
Optional: Add steamed cubed carrots and peas to Mince mixture.