I decided to try making vegetarian shepherd's pie with some of the soya mince I recently got. I viewed it as an experiment and kept my fingers crossed!
The soya mince is dehydrated, so before use, it gets rehydrated in boiling water. I placed a cup of mince in a bowl and just barely covered it with boiling water. Then I left it to sit there while I went on to the next thing, which was chopping carrots into small pieces. I put these on to cook and chopped some potatoes. When the carrots were just about done, I added some frozen peas to the pot. When it went back on the boil, I removed it from the heat. When the potatoes were almost cooked, I added some frozen cauliflower that I'd thawed and chopped and let that heat through. I drained the peas and carrots and the soya mince and mixed them in a greased baking dish.
This was spread over the top of the veggie/mince/gravy mixture and placed in the oven for 10 or 15 minutes. I could have left it in longer so the top browned a bit, but we were hungry and everything was already piping hot going in, so we waited no longer!
There's plenty left, so it'll be the same tomorrow, but without the work! 😋
As I was making this, it dawned on me that I could make things a lot easier by using red lentils and what they sell as broth mix here--a mix of barley and various dried lentils and peas. I could just make the soup that I usually make with these things and various veggies in the slow cooker. It thickens itself beautifully and at the end, I add the bouillon and water. That would work just as well as a base for this, topped with the potato-cauliflower mash and baked. Or it would be a way to use leftover soup, since one batch goes a long way.
In any case, I consider this experiment a success! We both had seconds. 😉