Vegan Shepherd's Pie

Even if I say so myself, this is a delicious vegan dish. It is a combination of my old Cottage Pie recipe and my son's 'Humble Pie', but with important additions.

Ingredients >  1 packet of firm tofu, cubed small >  2 medium onions, chopped >  2 large carrots, chopped very small >  2 Tbsp olive oil >  Salt and freshly ground black pepper >  1 teaspoon Baharat spice mixture. If you don't have this use 1/2 tsp cinnamon with generous pinches of ground nutmeg, pepper, cumin, and coriander. >  1/2 tsp mixed herbs >  1 Tbsp fresh chopped parsley >  1 level Tbsp plain flour >  2 Tbsp tomato puree >  275 ml (10 fl oz) hot vegetable stock Tofu Marinade >  1 Tbsp whole-grain mustard >  2 Tbsp soy sauce >  2 Tbsp date syrup (or similar) >  1 clove garlic, crushed >  1 Tbsp water >  1 Tbsp olive oil Topping >  3/4 kg potatoes, peeled >  2 medium leeks, washed and chopped >  3 Tbsp olive oil

Steps 1.  Marinate the tofu for at least half an hour, stirring midway. 2.  Make the topping: a.   Boil the potatoes in salted water for about 20 minutes. b.  Gently cook the leeks in the olive oil.      c.   Mash the potatoes and add the leeks with their fat, and season to taste with salt and pepper.   3.  Heat the oven to 170°C. 4.  Fry the onions and carrots in the olive oil until the onions are soft. 5.  Add the tofu with its marinade and continue cooking for 10 minutes. 6.  Season with salt and pepper, then add the Baharat spice (or alternative mix), mixed herbs and parsley. 5.  Stir in the flour; mix the tomato puree into the stock and add to the tofu mixture, and bring to simmering point. 7.  Put the tofu mixture into a baking dish. 8.  Spread the potato & leek mixture on top. 9.  Put in the oven and bake for about 25 minutes, or until the top is gaining colour. Serves six.