200g frozen vegetable mix like peas, carrots, beans etc
Black pepper to taste
For the potato topping:
1 kg floury potatoes
70 g butter
200 ml whole milk
Salt to taste
30 g butter (optional)
Preheat the oven to 180 C. Set a large pot of water on the stove with peeled and quartered potatoes and a pinch of salt, boil until tender over medium heat for 15 minutes.
Meanwhile, in a deep pan heat the olive oil and sauté the onion over low heat for 7-10 minutes, add garlic and crumbled Macsween Scottish Veggie Crumble, stir and continue breaking up the mixture with a wooden spoon until it resembles a mince.
Add fresh thyme, vegetable stock, tomato paste, a vegetable mix of your choice and bring to a boil, then reduce the heat to low. At first the mixture will be wet but will thicken in a coupe of minutes. Simmer for 10 minutes until the vegetables are tender but not mushy.
When the potatoes are cooked, drain and mash with a potato masher adding hot milk and butter, salt to taste.
Tip the mixture into a medium baking dish and top with mashed potatoes, dab little bits of butter all over the potatoes.
Cook in the preheated oven for 30 minutes until the topping is golden.