From a recipe in the newly published “Manchester Veggie Guide” and only slightly edited, this was amazingly the first time I’ve ever mashed potatoes. Not quite sure how I got this far through life without that happening!
- 1 onion, diced
- 2 cloves garlic, crushed
- 1 carrot, chopped
- 150g frozen peas
- 200g veggie mince / TVP
- 1 tbsp tomato purée
- 1 tbsp gravy granules
- 1/2 veggie stock cube
- handful fresh coriander (original recipe called for basil)
- 3 large potatoes (chopped finely)
- ½ butternut squash (not in original recipe) (chopped finely)
- 2-3 tsp whole-grain mustard
- large knob Vitalite or other vegetable marg
- 3 tbsp rice/soya/other milk
- salt & pepper
- Sautée the onion, garlic and carrot until slightly soft.
- Add mince and fry for 5 minutes.
- Add stock, purée, peas and gravy with ¾ pint boiling water; simmer for 15 minutes.
- Boil the potato and squash then mash all the “mash” ingredients together until smooth.
- Put base and herbs in oven-proof dish; spoon on mash; bake for 30 minutes at 200 °C.
The mash from this recipe can be used in the pasty recipe too.