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Ingredients
Delicious served with green vegetables and freezes well.
Preparation
Step 1
For the mash Cook the prepared potatoes in boiling water until soft to the point of a knife, then drain and mash with the Alpro Original, coriander and seasoning. Cover with a lid and put to one side.
Step 2
To make the filling: Heat the oil in a medium size pan and cook the onion, garlic and carrots over a medium heat for 15 mins. Stir frequently to prevent sticking.
Step 3
Stir in the stock, tomatoes, Worcestershire sauce, kidney beans and soya mince and continue to cook for a further 15 minutes.
Step 4
Season to taste then pour into a 31 x 24 cm ovenproof dish.
Step 5
Pre heat the grill on a medium – hot setting.
Step 6
Pile the mash on top of the pie and drizzle with the oil or ‘dot’ with margarine and grill until the top is golden brown.
Delicious served with green vegetables and freezes well.
Step 1
For the mash Cook the prepared potatoes in boiling water until soft to the point of a knife, then drain and mash with the Alpro Original, coriander and seasoning. Cover with a lid and put to one side.
Step 2
To make the filling: Heat the oil in a medium size pan and cook the onion, garlic and carrots over a medium heat for 15 mins. Stir frequently to prevent sticking.
Step 3
Stir in the stock, tomatoes, Worcestershire sauce, kidney beans and soya mince and continue to cook for a further 15 minutes.