Vegetarian Shepherds Pie Recipe

I made this one up. And it was a big hit. By request, here is what I did (I think):

Ingredients:

For mash:

1.5 kg potatoes, washed, peeled and chopped
1 savoy cabbage, washed and shredded
Large knob of butter
Splash of milk
Salt, Pepper, dash nutmeg

For Pie filling:

1 packet of Waitrose peeled and chopped butternut squash
1 packet vegi mince
2 large white onions
2 cloves garlic
1 packet chestnut mushrooms
Clump frozen herbs - parsley and coriander
1 and half pints hot vegan Bouillon stock
Salt and pepper to taste
Large glug of olive oil
Few extra knobs of butter

Method:

Preheat oven to 200C. Put squash on baking tray, drizzle with a little oil and seasoning and whack in the oven for about 45 minutes.

In meantime, make your mash. Boil up potatoes in lots of hot salty water for about 15-minutes. Meanwhile, lightly saute savoy cabbage in a little oil. Drain spuds, mash well with butter and milk, Lightly stir in cabbage and seasoning and dash of nutmug. Combine well and set to one side.

In large heavy based pan, gently fry onions and garlic in some olive oil for about 5-7 minutes over a medium heat. Add in the now roasted squash from the oven. Stir up. The squash will start to break up but this is fine. Add the hot stock and the vegi-mince. Bring to boil and then simmer for about 15 minutes. Add in the chopped chestnut mushrooms, the herbs and some freshly ground black pepper.

Put the filling mix in bottom on deep lasagne type dish. Cover with mash. Add a few extra knobs of butter to get a crispy top and run fork over the topping too, to get even more crispy bits.

Put entire pie in oven for approx 45 minutes, until the top is nice and golden and crispy.

Done. Enjoy. Seriously, last night the meat eaters were back for vegetarian extras - now that doesn't happen very often, does it?