Most people cook shepherd pie in winter, it’s also good for entertainment as it can be made in an advance and heated through just before serving. You can spice up the mashed potatoes by adding a couple of finely diced green chillies, then scattering some grated cheddar cheese before baking.
3 large potatoes
1 large onion, finely chopped
2 fresh green chillies, finely chopped (seeds) optional
500g minced vegan beef
2 tsp garam masala
400g can chopped tomatoes
Put the potatoes, unpeeled, in a large saucepan with enough of boiling water to cover them. Bring to the boil, then reduce the heat, cover and simmer for 35-40 minutes until you can put a knife through the centre of each one. Drain them in a sieve and refresh under running cold water, then set aside to cool.
Meanwhile, warm 2 tablespoons of sunflower oil in a heavy-based saucepan. Add the onion and fry over a high heat for 4-5 minutes until it starts to change colour, then reduce the heat and fry until soft. Add 2 teaspoon of ginger paste and chillies and fry for a minute.
Add the minced meat and cook over a medium heat, stirring frequently, until it is well browned. Add the garam masala, season with salt and mix well. Pour in the tomatoes and cook for 3-4 minutes, then cover, reduce the heat to low and simmer for about 15 minutes until the meat is cooked.
Preheat the oven to 200°C/Gas Mark 6.
Peel the cooled potatoes and mash them with a potato masher until smooth season with salt and fold in t tablespoons of sunflower oil.
Transfer to the minced meat mixture to a ovenproof dish and top it with the mashed potato, covering the meat mixture completely. Bake for 30-35 minutes until slightly brown on top. Serve hot.