Follow these steps for perfect results
frozen vegan mincemeat
thawed
vegetable bouillon granules
vegetable stock
cube
oregano
dried
basil
dried
garlic powder
onions
medium chopped
frozen vegetables
mixed
water
nutmeg
tomato puree
salt
pepper
potatoes
cooked and mashed
butter
for mash
Preheat oven to gas mark 6 (approximately 200°C/400°F).
Combine vegan mincemeat, vegetable bouillon granules, vegetable stock cube, oregano, basil, garlic powder, chopped onions, and frozen vegetables in a casserole dish.
Add water and tomato puree.
Season with nutmeg, salt, and pepper.
Place the casserole dish in the preheated oven for 20 minutes.
Check that the vegetables are cooked through.
If the sauce is too thin, add more gravy granules to thicken it.
Cover the vegetable mixture with cooked and mashed potatoes (prepared with butter).
Bake for a further 20 minutes, or until the topping is golden brown.
Optional: Sprinkle vegan cheese on top of the mash before the final baking step.
Expert advice for the best results
For a richer flavor, sauté the onions and garlic before adding them to the casserole dish.
Add a splash of red wine or balsamic vinegar to the vegetable mixture for extra depth of flavor.
Use a piping bag to create decorative swirls with the mashed potato topping.
Everything you need to know before you start
15 minutes
The filling can be made ahead of time and stored in the refrigerator for up to 2 days.
Serve hot in individual bowls or portions, garnished with fresh parsley.
Serve with a side of green beans or a simple salad.
A light-bodied red wine complements the savory flavors of the dish.
Discover the story behind this recipe
A traditional comfort food dish, often associated with family meals.
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