Ingredients

1 tbsp oil
1 onion, chopped
1 clove garlic, chopped
1 carrot, diced
2 sticks celery, diced
10 oz mushrooms
2 tsp dried mixed herbs
2 tbsp soya sauce
vegetarian worcester sauce
1 tin tomatoes
1 tbsp tomato purée
2 lb potatoes
soya marg
soya milk

Notes

A mixture of mushrooms works well - try using button, field and brown mushrooms. This is also good with a tin of red kidney beans or haricot beans in place of some of the mushrooms. For a really tasty topping, mix a tablespoonful of yeast flakes with some soya marg and dot on top before placing in the oven.

Method

Fry the onion in the oil until starting to brown.

Add the garlic, carrot, celery, mushrooms, herbs, soya sauce, a dash of vegetarian worcester sauce (standard worcester sauce contains anchovies), tomatoes, tomato purée, 200ml water, and freshly ground black pepper.

Leave to simmer. Meanwhile, peel and boil the potatoes until soft, then mash with a knob of soya marg and a splash of soya milk.

Put the mushroom mixture in an ovenproof dish, pile the mashed potato on, put a dab of soya marg on top and cook in a moderate oven for around 45 minutes until the top is golden brown and crispy.

Serve straight away with steamed greens and lashings of tomato ketchup!