(NB: No Bo-Peep or Shepherd was harmed in the making of this dish)
Serves 4
Ingredients
6 medium potatoes (cooked & mashed)
1 large diced onion
6 cubed carrots
300g sliced mushrooms
2 cups frozen peas
1 Tablespoon coconut oil
2 Tablespoons tomato paste
2 Tablespoons flour (or corn flour or gluten free flour)
½ cup of red wine (or vegetarian stock)
2 cups of vegetarian stock (or 2 stock cubes + 2 cups boiling water)
2 cloves garlic
Grated cheese (to top) (nutritional yeast or vegan cheese is also lovely)
Method
Cook & mash your potatoes with butter (olive oil) & milk (or plant-based milk).
In a frying pan, sauté your onion, add your carrots & mushrooms. When the carrots are soft add tomato paste & flour. Stir, even the crunchy bits on the bottom. Add the red wine (or stock), allow to reduce. Add the vegetarian stock (or stock cubes + water). Allow the gravy to thicken. Add the frozen peas & use a garlic press to squeeze in the garlic, stir. Place into the serving dish, cover with mashed potato & grated cheese. Place in the oven to melt the cheese until brown.
Or allow to cool & reheat on 180 degrees C for 30 mins or until piping hot.