“Mince” & Tatties

Cook mince

1. Heat a drizzle of olive oil in a large saucepan or frying pan over a medium high heat
2. Add the tofu, mushrooms and a good pinch of salt and cook, stirring regularly for 7-8 until all the liquid has evaporated and mixture has browned nicely
3. Remove the mixture from the pan, add another drizzle of olive oil, reduce the heat to medium and cook the carrots and onions for 6-7 minutes until softened
4. Add the tofu and mushroom mixture back in along with the worcestershire sauce, bay leaves, gravy browning if using, and stock
5. Bring to a simmer and simmer for 30 minutes or until reduced to the desired consistency

Cook tatties

1. Meanwhile, add the potatoes and a generous amount of salt to a large saucepan, cover with cold water and bring to a boil
2. Reduce to a simmer for around 12 minutes or until the potato is fork tender
3. Drain and steam dry for a few minutes then either mash very well or for very smooth potatoes push through a sieve a few chunks at a time
4. Place back over a low heat, add the butter and stir to melt it in
5. Gradually combine the milk and potatoes two, beating out any lumps
6. Stir through the mustard and season with salt to taste

Cook peas

1. Blanch the peas for 2 minutes in boiling water
2. Drain and mix through the chives and butter, if using and season with a pinch of salt and pepper