Mushroom and 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 sliced mushrooms to the skillet and sauté for 8-10 minutes until the mushrooms have released their moisture and are nicely browned, then stir in the garlic for another minute.

6.Sprinkle flour over the TVP and mushroom 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 and the flavors have melded.

8.Preheat your oven to 200°C (400°F).

9.Transfer the TVP and mushroom 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.