Mash 4 Medium Potatoes 2 TBSP Vegan Butter 2 TBSP Unsweetened Soy Milk 1 Pinch Nutmeg Cracked Black Pepper Salt
Method In a Hot Pan add Oil and then Onions to sweat. Once it starts to cook add Carrots and Celery. Cook for 3 minutes. Then add in Burgers and cook, roughly breaking them apart to look like beef crumbles for 5 mins. When it starts to brown add in Tomato Purée and Worcstershire Sauce and cook for 2 mins. Then pour in Stock and let this cook out for roughly 10-15 mins. When water is throughly dissolved add in some freshly cracked Black Pepper.
Preheat your oven to Gas Mark 4/180C/350F. In a separate bowl mash your skinned Potatoes with Soy Milk and Butter. Then add in Nutmeg, Salt and Pepper (to taste). Mash thoroughly to your desired consistency. In a Baking Dish add filling and then top with mash. I like to add a handful of Vegan Cheddar crumbles (usually Violife) on top. Then pop your dish in the oven for 20 minutes. If you want a crispy top I recommend leaving it in for a further 2 minutes and turn the oven temperature on high. Serve and Enjoy! I love eating this with a simple Lemon and Olive Oil Salad and some Hot Sauce. Making this recipe? Post it on Instagram with the hashtag #VeganDeeEatsfor a chance to be featured on the feed!