Spicy Shepardess Pie

Friday night, and time for some serious comfort food!
This is a veggie version of the British dish Shepherd's pie, which normally has minced lamb in it. I saw a recipe of the meaty version on Maku magazine's Kevät 2/09 issue and was inspired to make it, maybe for the first time actually. I made up this slighty spicy version, perfect for the -21 degrees weather we're having over here at the moment. For the vegetarians this is an excellent filling and protein rich meal.

Spicy Shepardess Pie

4-5 Portions

For the mash:
Around 6 potatos
Cream
Seasoning

Filling:
4 dl Vegetarian Soy Mince
Veg stock
1 Onion, diced
2 Garlic cloves, chopped
1 Carrot, grated
~100 g Frozen Sweetcorn or Peas
Teaspoon of minced red chilli paste (Rajah)
Teaspoon of Paprika powder
Worcestershire Sauce to taste- LOTS in mine!
Salt and pepper to taste

Parmesan Cheese

Heat the oven to 200 degrees celsius.

Boil the potatos in salted water until cooked.
Mash and add cream, season to taste.
Prepare the soy mince according to the package instructions.
Heat some olive oil on a frying pan, cook the onion for a minute, then add garlic.
Add soy mince and some water if needed to prevent the mix from sticking to the pan.
Add carrot and sweetcorn/ peas.
Season with chilli paste, paprika powder, Worcestershire sauce, salt and pepper.
Pour the soy mince mix on the bottom of a baking dish. Spread the mash on top.
Add lavish amount of parmesan cheese.
Place in the middle of the oven and bake for around 20 minutes or until the top is golden brown.

I have decided to find a drink match to all of my recipes and since this dish is really a pub classic I recommend you wash it down with some dry apple cider or a thirst- quenching lager. Since we don't really have the proper equilavant of a British pub here in Helsinki, this home version will do just fine!

Edit. I forgot the chilli paste earlier! Very important ingredient to make it spicy.