Bring a pan of water to the boil and cook the potatoes until soft – for around 15 minutes. When they’re soft, mash with a potato ricer or potato masher along with the vegan butter, milk and a good helping of salt and pepper.
1.4 kg potatoes, 4 tbsp vegan butter, A good splash of unsweetened non-dairy milk
Preheat the oven to gas mark 6.
While the potatoes cook, sauté the onions until translucent in a large pan along with the oil.
2 onions, 1 tsp vegetable oil
Chuck in the garlic and continue to sauté until fragrant, being careful not to burn it!
4 cloves garlic
Add in the carrots, thyme and tomato purée. Let it cook for a few minutes, whilst stirring, until it all starts to smell super tasty and herby.
500 g carrots, 1.5 tbsp dried thyme, 1 tbsp tomato purée
Pour in the tomatoes, veggie stock, gravy granules and TVP. Sprinkle with salt and black pepper, then simmer for 15 minutes.
800 g chopped tomatoes, 500 ml veggie stock
Stir the petit pois through after the 15 minutes is up.
4 tsp vegan gravy, 350 g petit pois, 2 cups TVP mince
In a non stick roasting dish (the one we used measures 6.5cm height, 39.5cm length and 26cm width) transfer the TVP Shepherd's pie mix and spread out in the dish, it will be quite a thick layer.
Evenly distribute the mashed potato on top of the mix, then bake for 20 minutes.
If you can, let it stand for a few minutes once it’s done as the longer it stands the thicker it will become. Serve up with a side of veg and an extra splash of gravy.