Shepherds Pie

2 tblsp olive oil
1 large brown onion, diced
2 cloves garlic, minced
2C vegetable stock
140g tomato paste
100g shitake mushrooms, sliced
100g button mushrooms, halved & sliced
1 zucchini, chopped
600g Quorn mince
2x 420g tin diced mix vegetables
220g tin baked beans
1 tblsp mixed dried herbs
1 tsp paprika
chilli flakes to taste (I used 1/2 tsp)

Mash Potato Topping

2kg potatoes, peeled & roughly chopped
30g butter or vegan spread
1/3C milk or soy milk
100g grated cheese or vegan cheese 

To make potato topping, place potatoes in a large saucepan with water, bring to the boil and simmer for approx 30 mins or until tender. Drain, add butter & milk and mash together until smooth and creamy.

To make the base heat oil in a large heavy based frying pan, add onions and cook for 5 mins or until translucent. Add garlic and cook for a further minute.

Add tomato paste, stock, mushrooms & zucchini. Season with salt & pepper and cook for 3 mins.

Add tin vegetables, baked beans & Quorn, stir. Add herbs, paprika & chilli, stir. Simmer for 10 mins or until heated through.

Place base mixture in an oven proof dish and top with mash potato. Sprinkle with grated cheese and bake in the oven for 20-30 mins at 180 degrees until warmed through and golden on top. Alternatively if pie is still warm from cooking place it under the grill to melt the cheese.

Enjoy.

I had people over so this is quite a large mix, it makes 1 very large pie or 2 medium pies. You could easily halve this recipe if you were only cooking for 4.