Cottage Pie

• 1 large onion
• 2 carrots
• 2 sticks celery
• 1 swede
• 1 turnip
• 1 large parsnip
• 1 zucchini
• 1 small beetroot
• 1 tbs Vegemite (optional)
• 1 tsp mixed herbs
• 125 mls stock or water
• 2 tbs oil

For mashed potato topping:

• 750g hot, cooked potatoes
• 100ml soy milk
• 50g Nutalex (a vegetable margarine)
• pinch nutmeg, salt & pepper to taste
1. Whilst the spuds are still hot, mash them together with the Nutalex, soy milk, salt, pepper and nutmeg. Set aside.
2. Chop all the other veggies into 1 1/2 cm dice.
3. Heat the oil in a large pot and fry the onion for 5 mins, then add the other vegies and fry for 10 mins, stirring often.
4. Add the herbs, Vegemite and stock and simmer for another 10-15 mins until vegies are tender. Check seasoning.
5. Pour the vegies into a casserole dish and cover with spoonfuls of potato mixture. Spread with a fork to a pretty pattern.
6. Bake at 200 C for 20-30 mins until browned nicely on top.

(from the Squirrels cookbook)