Cooking time

45-60 minutes


Grill 15 min. at 190 °C

Cooking pan

20 minutes

Frying pan

6 minutes

Vegan flavour



Serves 4

  • 500 grams floury potatoes
  • 150 ml soy milk
  • olive oil
  • 2 tbsp finely chopped parsley
  • 1 leek
  • 1 winter carrot
  • 2 sticks of celery
  • 150 grams white mushrooms
  • 2 sprigs of thyme
  • 2 sprigs of rosemary
  • 400 grams vegan minced meat
  • sunflower oil
  • 1 tsp smoked paprika
  • 4 tbsp panko

  1. Preheat the oven to 190°C with the top heat on.

  2. Peel the potatoes, cut them into pieces and cook them in salted water for about 20 minutes until fully cooked.

  3. Strain and allow all water to drain off.

  4. Heat the soy milk with a generous splash of olive oil in a saucepan.

  5. Add to the potatoes and mash into a nice puree. Mix in the chopped parsley.

  6. Season with salt and pepper.

  7. Spoon into a piping bag with a serrated nozzle and set aside.

  8. Peel/clean and chop the carrot, leek and celery.

  1. Cut the mushrooms into quarters.

  2. Heat a dash of sunflower oil in a large pan and fry the vegetables with the chopped thyme and rosemary.

  3. Season with salt and pepper. Simmer for 6 minutes.

  4. Remove from the pan and spread over the bottom of a baking dish.

  5. Fry the minced meat in the same pan as the vegetables and add the paprika. Season with salt and pepper.

  6. Spread the minced meat over the vegetables.

  7. Pipe some nice rosettes of mashed potatoes on the minced meat and sprinkle with the panko.

  8. Place in preheated oven and warm through and grill nicely for about 15 minutes.