ingredients
For the filling:
Beyond meat crumbs (you can use alternatives)
Swiss brown mushroom
1 red onion
4 cloves garlic
1 carrot
1 small zucchini
Tomato paste
Mustard
Basil
Rosemary
Black pepper
Sea salt
Coconut aminos (or vegan worcestershire sauce)
Olive oil
Mash:
8 potatoes
Vegan butter (e.g. nuttelex)
Black pepper
Sea salt
Preparation
First peel the potatoes and cut them in cubes. Boil in water for about 20 minutes till they are soft.
After they finished cooking, drain the water and mash them up with the butter and seasoning.
While the potatoes are cooking you can start on the filling.
Clean and cut the vegetables. Carrot and zucchini into cubes.
Sautée the garlic and onion in olive oil, then add the mock mince meat.
Add the mushrooms and carrot, and the zucchini last.
Add the seasoning, tomato paste and a bit of water (not too much).
Let it simmer for a while till the carrots are soft.
Prepare an oven dish (or individual small dishes) and add the filling at the bottom of the dish. Add the mash on top. Make sure the mash fully covers the filling. Make the surface rough with a fork.
Put in preheated oven at 190C for 20 minutes. Serve while hot!
Note:
You can make variants to this based on what you have in the fridge. I made this with leftovers and my usual staples.
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| used this as the base |
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| cooking of the ingredients |
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| the filling is ready |
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| filling up the oven dishes - filling at the bottom, mash on top |
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| roughed up the mash with a fork - before putting it in the oven |
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finished baking!
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