Veggie Shepherd's Pie

Ingredients for 4 servings:

• 1 jar of soy granules (approx. 50 g)
• 3 glasses of boiling water
• 1 shallot(s)
• oil
• Spice mix (meat seasoning)
• salt and pepper
• 1 pack of tomato puree (small tetra pack)
• 4 large potatoes
• 3 large carrots
• ½ pumpkin(s) (Hokkaido)
• 1 tsp vegetable broth, instant
• 1 tbsp butter
• salt and pepper
• 50 ml milk
• 1 ball of mozzarella
• n. B. water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with soy granules

Pour three times the amount of boiling water over the soy granules. Cover and let stand for 15 minutes. Meanwhile, peel the potatoes and carrots and cut into small pieces. The pumpkin doesn’t need to be peeled; just clean and cut it into small pieces. Mix the vegetables with the vegetable stock and add to a pot of water. The water should just cover the vegetables. Cook until the carrots slide off the knife when skewered with a sharp knife. Drain and mash with the butter and warmed milk. I like it when there are still small pieces, but everyone has their own taste. Season with salt and pepper and set aside. Drain the soy granules and fry them in a pan with oil and the chopped shallot. They should be nice and crispy brown, otherwise they will retain a rubbery texture. Season to taste with meat seasoning, salt, and pepper. Then deglaze with the tomato puree, bring to a boil briefly, and season again. Pour the soy-tomato mixture into a large baking dish. Stud with mozzarella pieces, if desired, and then pile the mash on top. Bake in a preheated oven at 200°C on the middle rack for about 10 minutes (I always use the grill as well). A green salad goes very well with this.