My Vegan Hombre Pie recipe

This is a variation on Shepherds pie that I created  I thought I would share it! It has chilli and spices added! 

In fact my house and band mate Kev regularly demands this dish! and it still taste extra nice cooked again the next day!

..

Serve with fresh rocket

Topping

6/8 Large potatoes

3 Tablespoons Vegan Spread

2 Teaspoons White Pepper

1 Teaspoon Sea Salt

Filling

1 Red Onion

8oz Frozen Soya Mince

Two thirds bottle of Passata

1 Desert spoon full of Marigold Swiss Vegetable Boullion 

2 Tablespoons Tomato Puree 

Paste for cooking 

1-2 whole birds eye chillies including seeds

You can use a chilli hot sauce instead if so desired

1 whole birds eye chilli is probably enough for most people but you can add more if necessary ...

2 Large garlic cloves

2 Teaspoons of whole coriander seeds

1 Teaspoon of ground cinnamon

2 Teaspoons of Cumin seeds 

2 Teaspoons Turmeric 

1 and a half teaspoons  cocoa powder (imperative!)

3 Desert spoons of sunflower oil or olive oil

(You will not need salt as the salt content in the bouillon is more than enough)

Directions

Firstly, preheat the oven to 220 degrees C

1. Peel the potatoes and put them the in steamer or boil until soft

Steamer 45 minutes - Pan 35 minutes

2. Whilst the potatoes are cooking hopefully you have a pestle and mortar 

If not you could find powdered versions of the spices ,although I  do think crushing up all of them into a paste really makes the flavour burst out!

3. Put all of the ingredients in the 'Paste for cooking' including the garlic whole section in your pestle and mortar and get some seriously good bashing action going on, until you have a wonderfully aromatic paste!

4. Chop and mince and onion relatively finely 

5. Add about a quarter of the paste you made earlier and  stir fry in a wok/pan

for a few minute

6. Add the Soya mince and another quarter of the paste and 

stir fry for approximately 7-10 minute or until cooked through

7. Add the rest of the paste and the vegetable boullion , a cup of water 

Stir and leave to simmer for about 10 minutes or until the water has been absorbed, this helps all the spices infuse into the Soya mince.

8. Remove from heat and add the pasata and tomato puree and stir through 

9.By this time your potatoes should be ready so put the potatoes in a mixing bowl with all the white pepper, sea salt and vegan spread (I used pure spread)

10. Use a cake mixer until the potatoes are smooth 

11. Put the filling mixture into an oven proof dish and then spoon the potatoes

onto the top and then spread evenly.

I made a criss cross effect on the top with a fork :)

12. Put in the preheated over for 20 minutes - to further brown the pie exterior depending on how crispy you want the top after the twenty minutes you can grill the top for a small amount of time...

13. Sprinkle with some fresh rocket and serve

YUM!