|Potatoes||1 1⁄2 Pound|
|Onion||1 Large, chopped|
|Textured vegetable protein/6 vegetable burgers, crumbled||4 1⁄2 Ounce, crumbled (1 Packet)|
|Soy sauce||2 Tablespoon|
|Vegetable stock/Water 3/4 cup if using vegetable burgers||1 1⁄2 Cup (24 tbs)|
|Freshly ground black pepper||To Taste|
Pre-heat the oven to 400°F.
Boil the potatoes and mash them in a bowl with 4 tablespoons of the butter and enough milk to give a good sticky consistency.
Put them to one side.
Melt the remaining butter in a frying pan and saute the onion.
Then add the TVP mince, soy sauce and vegetable stock.
Simmer for 5-10 minutes.
Season to taste.
If you want a thicker mixture, blend a little flour or vegetable gravy mix with some vegetable stock and add to the saute.
Cook until thickened, stirring constantly.
Pour the mixture into a baking dish and cover with the mashed potatoes.
Bake for 30 minutes, until the potatoes are nice and brown.
For extra browning on top, just place under the grill for a few moments (make sure your baking dish will stand this treatment).