For an extra crispy topping, ruffle the mash with a fork before baking
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 60 minutes |
| Serves | 4-6 |
| Cuisine | British |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 467 |
| Fat | 16.5g |
| Saturates | 3.2g |
| Protein | 24.5g |
| Carbs | 51.7g |
| Sugars | 15.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 220°C, gas mark 7.
Finely slice the onions. Coarsely grate the carrots.
In a large saucepan, heat 1 tablespoon of the oil. Sauté the plant-based mince until golden and caramelised. Add the onions, carrots and tomato paste and sauté for 5 minutes. Add the tomatoes, stock (vegetable or mushroom stock), bay leaf, thyme and seasoning. Allow to simmer for 20 minutes.
Meanwhile, peel and chop the potatoes and parsnips. Boil them in salted water until very soft. Drain and mash the potatoes and parsnips together, then add the remaining olive oil and milk. Season to taste. 5 Add the peas (frozen or fresh) to the mince.
Add the peas to the mince.
Place the mince mixture into a 20cm casserole dish. Spread the mashed potatoes and parsnips on top. Sprinkle with the cheese.
Place in the oven for 20 minutes or until golden and bubbling.
