Vegan Cottage Pie

Ingredients:
For the veggie mince:
Olive oil for frying
2 medium onions, chopped
400g frozen vegan mince
1 kg frozen vegetable mix (carrots, peas, string beans, sweet corn)
3 medium tomatoes, chopped
1 tb vegan Worcestershire sauce
3 tb tomato paste
1 tb mild miso paste
2 vegetable stock cubes
1 tb agave or maple syrup
1/2 cup hot water

For the mashed potatoes:
1 kg potatoes, peeled and chopped
1 cup soy milk
2-3 tb vegan butter or olive oil
Salt and pepper

To top: breadcrumbs and grated vegan cheez.


Instructions:
1. Preheat the oven to 200° C.
2. Add the potatoes to a pot of boiling water and cook until soft. Drain and mash with the soy milk, vegan butter/olive oil, salt, and pepper.
3. Add the onion to a pan with olive oil and sauté until softened. Then add the mince and sauté until soft and browned. Add the Worcestershire sauce, agave, miso paste, and tomato paste and stir. Add the tomatoes, mixed vegetables, stock, and water, and cook until the veggies are soft.
4. Add the veggie mince to a 20cm x 30cm pie dish and smooth it down. Add the mashed potatoes on top and smooth them down using a fork to create ridges. Sprinkle breadcrumbs and vegan cheez on top.
5. Bake the pie until it is golden brown on top.


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