6 large potatoes
2 large carrots
1 large onion
1 medium broccoli
1 small red capsicum
1 cup frozen peas
1 clove of garlic
2 tins of diced tomatoes
250g of veggie mince
1 sachet of MAGGI's mince cottage pie
1 cup soy milk
1 large tablespoon dairy free spread
Preheat oven to 200 degrees.
Place a large pan, half filled with water on the stove cook top on a medium-high heat, add a pinch of salt.
Wash, peel and then dice the potatoes. Ensure the pieces of potato are all similar in size, so that they cook evenly. Add the potatoes to the pan of boiling water. Cook on a rolling boil, stirring occasionally.
In another large pan, add 1/4 of a cup of water, place on stove cook top on a medium heat.
Peel and dice the carrots, onion and garlic and add to the second large pan, cook for approximately 2-3minutes.
Wash and cut broccoli into small pieces, add to the second large pan, cook for 1minute.
Then add the veggie mince and frozen peas, continue cooking for 4-5mins, stirring consistently.
Add the two cans of diced tomatoes and cook for another 2 minutes.
Add the sachet of MAGGI's Mince Cottage Pie and stir throughly.
Remove the second large pan from the boil and evenly empty the contents into a large deep baking tray. The tray must be at least 1 inch deep.
Remove the first large pan containing the potatoes from the boil and drain.
Add the soy milk and dairy free spread to this pan and using a potato mash, mash the potato until all lumps have been removed and it is creamy in texture.
Place the mashed potato evenly on top of the mixture in the baking tray, use a fork to smooth out the potato.
Place in the oven for approximately 20-30mins or until the tips of the shepherds pie begin to brown.
Remove from the oven and allow to cook for 5minutes before serving.