Vegetarian Shepherd's Pie

This is a meat-free version of the original. Of course, if you prefer to use ground beef you could, but I think this recipe tastes just as good without it. In fact, some of my meat-eating friends couldn't tell the difference!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 6  medium potatoes, peeled and quartered
• 500  g vegetarian ground beef
• 1⁄2  red pepper, chopped
• 1⁄2 onion, chopped
• 3  button mushrooms, sliced
• 2  stalks celery, chopped
• 1  tablespoon flour
• 2  tablespoons butter
• 3  tablespoons milk
• 1  cup parsley, chopped
•  salt and pepper, to taste
•  olive oil
• 1 1⁄2 cups water
• 1  vegetable stock cube
• 1⁄2 cup cheddar cheese, shredded (optional)

Directions

1. Boil the potatoes in a medium saucepan until cooked.
2. Meanwhile, heat some oil in a frying pan and saute the celery, mushrooms, red pepper and spring onions for two minutes.
3. Add the vegetarian"beef" along with the water and stock cube.
4. Let simmer for further 5 minutes.
5. Add flour and simmer until thickened.
6. When potatoes are cooked, mash together with butter, milk, parsley, salt and pepper.
7. Pour contents of frying pan into a casserole dish.
8. Top with mashed potatoes and sprinkle with cheese, if desired.
9. Broil in your oven for about 5 minutes or until brown on top.