Vegetarian Shepherd's Pie With Polenta Crust

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 tablespoons oil
• 200 g veggie crumbles, soaked in water and drained if necessary (this varies from brand to brand)
• 150 g leeks, cleaned and sliced
• 150 g celery, diced
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper, freshly ground
• 1/4 teaspoon salt
• 1 (425 g) can diced tomatoes, undrained
• 100 ml vegetable broth
• 125 ml water
• 250 ml milk
• 1/4 teaspoon salt
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1/4 teaspoon granulated garlic
• 80 g polenta (aka coarse cornmeal)
• 30 g parmesan cheese, grated
• 1 tablespoon butter

Recipe

• 1 in a large pan heat the olive oil. add the veggie crumbles and sautee until dry and browned.
• 2 add leeks, celery, tomato paste, paprika, cayenne pepper, rosemary, black pepper and salt. sautee for another minute.
• 3 add the diced tomatoes with their juice and the veggie broth. bring to a boil and simmer uncovered for about 15 minutes.
• 4 meanwhile combine water, milk, salt and spices in a small pot and bring to a boil. whisk in the polenta (aka coarse cornmeal). on medium heat cook for about 5 minutes whisking constantly.
• 5 stir in cheese and butter.
• 6 pour the vegetable tomato mixture into a round casserole dish (about 9 inch diameter) and top with the polenta mixture.
• 7 bake in the preheated oven at 200°c/400°f for 12-15 minutes.
• 8 enjoy!