Cottage Pie with mushrooms and walnuts (makes 6 portions) (no video)

put a large pan of potatoes onto boil and simmer for 20 minutes – meanwhile:

add 4 cups of mushrooms and 4 cups of walnuts into a food processor and break down to quite a fine mixture.

Fry an onion in a frying pan until soft.

Peel and chop up 1 turnip and 2 carrots.

Add the turnip and carrots to the onions in the frying pan.

Add some tomatoes, or frozen tomatoes, or passatta

add 1 tablespoon dried parsley

1 teaspoon of dried sage

1 teaspoon of dried rosemary

1 teaspoon of dried thyme

stir in thoroughly

add some stock

a dash of soy sauce

a dash of salt

a dash of black pepper

some hot water to cover the vegetables

simmer to let the carrot and turnip cook through – about 10 minutes

strain the potatoes and mash

add some vegan margarine and some soya milk to make it creamy

when the turnip and carrot are soft drain and

add to the walnut and mushroom mixture

stir in well

leave to cook to absorb most of the water

pour into roasting tin

add mashed potato on top and make a pattern with a fork to flatten it down

put into oven for half hour at 160C fan, 180C, 360F or gas number 4 to get nice crispy bits around the edges.