A tasty twist on an English classic, this no-meat vegetable pie topped with creamy
mashed potato is made even better with the addition of spices! In this case,
not hot spices, but a family-friendly mild spice mix that comes already blended for you!
2 large potatoes, peeled and roughly chopped
2 tbsp olive oil
1 onion, finely chopped
2 large cloves garlic, crushed
1-2 tbsp Spice Fusion African Vegie blend
1 cup carrot, roughly chopped
1 cup zucchini, roughly chopped
1 cup mushrooms, roughly chopped
1 cup celery, halved lengthways and sliced
1½ cups water or vegetable stock
2 large tomatoes, roughly chopped
salt and black pepper to taste
1 cup basil leaves, torn
½ cup grated (vegan or dairy) cheese
Preheat oven to 180°C.
Boil potatoes until soft. Drain and add margarine and milk, then mash until smooth
Heat oil in a large saucepan and cook onion until transparent.
Add garlic and cook for a further minute, then African Veggie Curry blend, stirring
constantly for 30 seconds.
Add carrot and ½ cup water; cook for 3 minutes.
Add remaining vegetables, except tomatoes, and 1 cup water or stock.
Put the lid on and bring to the boil; turn down the heat and simmer for 15 minutes.
Season with salt and pepper.
Place vegetable mixture into a casserole dish and top with chopped tomato, then basil
and finally the mashed potato.
Smooth top with a knife dipped in hot water, then sprinkle grated cheese on top, if desired.
Cook in the oven for about 15 minutes until golden brown.