Mashed Potatoes

• 5-6 medium-sized potatoes (peeled and cut into chunks)
• 3 tbsp butter
• ½ cup plant-based milk
• 1 tsp fine salt

Pie Filling        

• 4 tbsp olive oil
• 2 x Meaty Meat Pork-ish (chopped into chunks)
• 1 onion (finely chopped)

• 3 garlic cloves (finely chopped or crushed)
• ½ tsp fresh thyme (finely chopped)
• 2 bay leaves
• ½ tsp fresh rosemary (finely chopped)
• 2 tbsp tomato paste
• 1 celery stick (finely chopped)
• 2 medium-sized carrots (finely chopped)
• 1 tsp salt
• Cracked black pepper
• 1 tbsp plain flour
• ½ cup / 120 ml red wine
• 1 cup / 240 ml vegetable stock
• 3 tbsp soy sauce
• 1 cup / 140g frozen peas

Mashed Potatoes

1. Cook the peeled and cubed potatoes in salted boiling water for about 20 minutes, or until fork-tender.
2. Drain well, then pass the potatoes through a potato ricer. Alternatively, use a potato masher.
3. Add the butter and milk, season with salt, and mix until smooth and creamy.

Pie Filling

1. While the potatoes are cooking, prepare the pie filling.
2. Heat 2 tbsp olive oil in a non-stick pan over medium heat. Add the chopped Meaty Meat and season with salt and pepper. Cook for 6–8 minutes, until browned on all sides. Remove from the pan and set aside.
3. Add 2 tbsp olive oil to an oven-safe pan or dish and heat over medium heat.
4. Add the onions and cook for 2–3 minutes, then add the crushed garlic.
5. Cook for another minute, then add the thyme, rosemary, bay leaf, and tomato paste. Cook for 1–2 minutes, until the tomato paste begins to caramelize.
6. Add the carrots and celery, season with salt and pepper, and cook for 3–4 minutes. Sprinkle in the flour and stir to combine.
7. Cook for 30 seconds, then deglaze with the red wine. Add the stock and soy sauce and stir well.
8. Simmer for 2–3 minutes, until slightly thickened. Add the cooked Meaty Meat and peas and mix until combined.

Assembly

1. Spoon the mashed potatoes over the filling and gently spread them into an even layer.
2. Drizzle with olive oil and sprinkle with cracked black pepper.
3. Bake in a preheated oven at 190°C/375°F for 40–45 minutes, until golden brown and bubbling around the edges.
4. Remove from the oven, allow to cool slightly, then serve.