Watch the full how to video on my YouTube channel HERE.

 

Ingredients

1/2 lb seitan ground in a food processor 
3-4 tbsp olive oil for browning the seitan
1 medium to large onion diced 
1 large carrot diced1 large parsnip diced
1/2 cup frozen peas3 cloves garlic crushed
2 tsp fresh thyme, minced
2 tbsp extra virgin cold pressed olive oil 
1 1/2 tsp sesame oil
1 1/2 tsp tamari
1 tsp mustard 
3 tbsp red wine
1 cup mushroom stock
1 tsp arrowroot dissolved in 3 tsp cold water
6 Yukon gold potatoes peeled and cut into  chunks
Approx 3 tbsp soy or almond milk
1 tbsp olive oil for the potatoes
Salt and pepper 
Chopped parsley for garnish 

 

Method

1. Gently saute the onion, garlic, carrot, parsnip and thyme in the olive oil until tender. (10 to 15 minutes)

2 . Add approx 2 tbsp waer to the mixture.

3. Combine the sesame oil, mustard and tamari and stir into the vegetables, continue cooking for approx 10 minutes, then add the frozen peas to the mixture.

4. Grind the seitan in a food processor and saute it in olive oil until it is lightly browned, then dd the red wine and simmer until it is absorbed. Add the seitan to the vegetables.

5. Boil the mushroom stock in a small pot until it is reduced to about half the quantity.  Add the arrowroot mixture  to the stock and boil a minute to thicken.  Add this to the vegetables and seitan and stir through. Season with pepper and salt if needed.

6. Then transfer it all into a baking dish

7. In a seperate pot boil the potatos until they are soft. Strain and mash them with a little salt and 1 tbsp olive oil, then add the milk and mash until smooth.

8. Pipe or fork the potatoes over the filling in the baking dish.

9. Bake in a moderate oven for approx 25 minutes. 

Garnish with parsley and serve  Put on a tight lid, giving it a shake and placing it in a fridge overnight.