Vegetarian TVP Shepherd's Pie

1.Place the dry TVP in a bowl and pour 1.5 cups of hot vegetable stock over it. Let it sit for 10 minutes to rehydrate.

2.Boil the floury potatoes in salted water for 15-20 minutes until tender, then drain and let them steam dry for a few minutes.

3.Mash the potatoes thoroughly with butter, milk, and egg yolk until smooth and fluffy; season with salt and white pepper, then set aside.

4.Heat oil in a large skillet over medium-high heat. Add the rehydrated TVP and sauté for 3-5 minutes until slightly browned.

5.Add the onion and carrots to the skillet and sauté for 5-7 minutes until softened, then stir in the garlic for another minute.

6.Sprinkle flour over the TVP mixture and cook for 1 minute, then stir in the tomato paste, thyme, and rosemary.

7.Pour in the remaining cup of vegetable stock and the vegetarian Worcestershire sauce, bringing to a simmer; cook for 10 minutes until the sauce has thickened, then stir in the frozen peas.

8.Preheat your oven to 200°C (400°F).

9.Transfer the TVP filling into a deep baking dish and spread the mashed potatoes evenly over the top, using a fork to create decorative ridges.

10.Optional: Sprinkle with shredded cheddar cheese for extra richness.

11.Bake for 25-30 minutes until the filling is bubbling and the potato crust is golden brown and crispy on the edges.