1. Cook the potatoes in boiling water for 20 minutes or
until quite soft, then drain well and mash them with 50 g/2 oz of the
margarine
and enough skimmed or soya milk to make a firm but smooth consistency.
Season to taste.
2.
Melt the remaining margarine in a frying pan and add the onion
and carrots.
Cover with a lid and cook for about 10 minutes or until soft,
stirring occasionally.
Add the vegetarian mince, shoyu/ light soy sauce and vegetable
stock.
Bring to the boil and simmer gently, uncovered, for 8-10 minutes.
Season to taste with salt and pepper and any spices of your
choice.
3.
Put the mince mixture into a baking dish and cover with the mashed
potatoes.
Bake at 200(C/400(F/ gas 6 for 30 minutes or until the potato
topping is well browned.
