Cooking time
45-60 minutes
Oven
Grill 15 min. at 190 °C
Cooking pan
20 minutes
Frying pan
6 minutes
Vegan flavour
Beef
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Preheat the oven to 190°C with the top heat on.
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Peel the potatoes, cut them into pieces and cook them in salted water for about 20 minutes until fully cooked.
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Strain and allow all water to drain off.
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Heat the soy milk with a generous splash of olive oil in a saucepan.
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Add to the potatoes and mash into a nice puree. Mix in the chopped parsley.
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Season with salt and pepper.
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Spoon into a piping bag with a serrated nozzle and set aside.
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Peel/clean and chop the carrot, leek and celery.
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Cut the mushrooms into quarters.
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Heat a dash of sunflower oil in a large pan and fry the vegetables with the chopped thyme and rosemary.
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Season with salt and pepper. Simmer for 6 minutes.
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Remove from the pan and spread over the bottom of a baking dish.
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Fry the minced meat in the same pan as the vegetables and add the paprika. Season with salt and pepper.
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Spread the minced meat over the vegetables.
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Pipe some nice rosettes of mashed potatoes on the minced meat and sprinkle with the panko.
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Place in preheated oven and warm through and grill nicely for about 15 minutes.