Shepherd's pie, and sheperdless pie, made easy

I have mentioned it before - but was reminded again tonight of the number of different requirements at Kitchenfairies HQ at the moment.  Tonight we have i) veg dodger, who doesn't like cooked tomatoes, ii) lactose intolerant and iii) gluten free vegetarian.  In order to satisfy all 3 of us, without making 3 separate meals I took the option of making one veg pie filling, adding fried mince to half of it - and topping with mash made with soya spread.  Everybody was happy.  We even got the veg dodger to eat some broccoli (nobody tell them about the veg in the pie).


Olive oil
Leeks
Mushrooms
Garlic
Celery
Bouillon
Chilli flakes
Mixed herbs
Bay leaves
Baked beans
Soya milk
Dijon mustard
Minced beef

Potatoes
Soya spread

1.  Sautee chopped leeks and celery in olive oil.  Add crushed garlic.
2.  Boil potatoes for the mash.
3.  Add chopped mushrooms to the leek mixture, stock made from bouillon, a small sprinkle of chilli flakes, a couple of bay leaves and a good pinch of mixed herbs.  Season.
4.  When the veg are cooked add a tin of beans, a spoonful of dijon mustard and a small cup of soya milk, just to give it a bit of sauce.
5.  Fry off the mince.
6.  Mash the potatoes, adding soya spread/butter.
7.  Divide the veg mixture between 2 oven dishes, add mice to one.  Top both with mash and bake for 20-30 minutes.
8.  Serve, with steamed veg ... scoff.