Vegetarian Shepherd's Pie With Polenta Crust

This yummy twist on shepherd's pie comes from German chef Tim Mälzer, but I have made it vegetarian. I hope youll enjoy it, too.

• Ready In: 40 mins
• Serves: 2-4

Ingredients

• 2  tablespoons  oil
• 200  g  veggie crumbles, soaked in water and drained if necessary (this varies from brand to brand)
• 150  g leeks, cleaned and sliced
• 150  g celery, diced
• 2  tablespoons tomato paste
• 1  teaspoon paprika
• 1⁄8 teaspoon cayenne pepper
• 1⁄2 teaspoon dried rosemary
• 1⁄4 teaspoon black pepper, freshly ground
• 1⁄4 teaspoon salt
• 1 (425 g) can diced tomatoes, UNdrained
• 100  ml vegetable broth
• 125  ml water
• 250  ml milk
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon dried rosemary
• 1⁄4 teaspoon black pepper
• 1⁄2 teaspoon chili powder
• 1⁄4 teaspoon  granulated garlic
• 80  g polenta (aka coarse cornmeal)
• 30  g parmesan cheese, grated
• 1  tablespoon butter

Directions

1. In a large pan heat the olive oil. Add the veggie crumbles and sautee until dry and browned.
2. Add leeks, celery, tomato paste, paprika, cayenne pepper, rosemary, black pepper and salt. Sautee for another minute.
3. Add the diced tomatoes with their juice and the veggie broth. Bring to a boil and simmer uncovered for about 15 minutes.
4. Meanwhile combine water, milk, salt and spices in a small pot and bring to a boil. Whisk in the polenta (aka coarse cornmeal). On medium heat cook for about 5 minutes whisking constantly.
5. Stir in cheese and butter.
6. Pour the vegetable tomato mixture into a round casserole dish (about 9 inch diameter) and top with the polenta mixture.
7. Bake in the preheated oven at 200°C/400°F for 12-15 minutes.
8. Enjoy!