Serves 6-8 | Prep time: 20 mins | Cooking time: 45 mins

INGREDIENTS

• 8 large potatoes good for mashing (dutch cream potatoes are great!)
• 1 large brown onion
• 2 sticks of celery
• 1 large carrot
• Olive oil (a couple of dollops)
• 800g/28.2oz of vegan mince (we use Herb & Sons, but the Alternative Meat Co, any vegan beef mince or textured vegetable protein – wet weight – work too)
• 2 cups vegan beef-style stock (we use Australia’s Own Organic Beef stock)
• sprigs of thyme, to taste
• sprigs of rosemary, to taste
• 2 tsp liquid smoke
• 2 tsp Worcestershire sauce
• 1 Tbsp soy sauce
• 2 Tbsp tomato paste
• 1/3 cup vegan red wine
• stalk of rosemary, leaves only (chop if you can be bothered, not essential)
• salt and pepper, to taste
• 3/4 cup of soy milk
• 2 Tbsp vegan butter (Nuttelex with Coconut Oil is palm oil free) (have extra butter for dabbing on top at the end)
• salt and pepper
• A bit of continental parsley if desired

METHOD

1. Preheat oven to 180°C / 355°F.
2. Peel and quarter the potatoes. Place in a large saucepan of salted water, then bring to the boil and simmer until potatoes are soft (approximately 25-30 minutes).
3. Peel and finely dice onion, celery and carrot.
4. In a large deep fry pan, heat a couple of dollops of olive oil.
5. Add the diced onion, celery and carrot, sweat on low heat until soft. Make sure not to crisp or burn the vegetables.
6. Once the vegetables are soft, add the mince and stir it through, breaking it up with a wooden spoon.
7. Stir for a few minutes until the mince colours (it won’t go totally brown or darkened).
8. Add the stock, liquid smoke, Worcestershire sauce, soy sauce and tomato paste, stir through.
9. Add the wine, salt and pepper.
10. Simmer on low and stir occasionally, letting the flavours absorb into the mince.
11. Drain and mash the potatoes.
12. Add the soy milk and butter to the mash, as well as salt and pepper to taste.
13. Spoon the mince mixture into a baking dish, or individual ramekins, flatten.
14. Smooth the mash over the top.
15. Dab small extra dollops of butter on top, as well as salt and pepper to taste.
16. Bake for 25-30 minutes or until golden brown.
17. Sprinkle with chopped continental parsley if desired. Serve with a light, fresh green salad and enjoy!