A perfect autumnal recipe that the family can enjoy together. This dish is packed full of nutrition from lots of colourful vegetables, making it a healthy alternative to the traditional meaty option.
Serves 2 adults and 2 children
For the mash:
6-7 medium red potatoes
2-3 tbsp milk of choice
1 tbsp nutritional yeast (optional)
For the veggie mince mix
300g vegetarian mince
100g fine beans cut into 1 inch
1 carrot, chopped
1/3 cup frozen peas
1 tin chopped tomatoes
1 large red onion
1.5 tbsp Baby Spice Kitchen Cajun blend
1 tsp paprika
1 tsp lazy garlic
1 tsp minced ginger
Pepper to taste
1-1.5 cups vegetable stock (I used the water from the boiled potatoes)
Oil to cook
- Bring a pot of water to boil. Peel and chop the potatoes and add it to the boiling water. Cool for 15 mins or until soft
- While the potatoes are boiling, prep the veggies.
- Heat a thick bottomed pan (I used oven proof) with oil, add the onions and cook until lightly browned.
- Add the ginger and garlic and sauté for 1-2 mins
- Add the carrots and sauté for a couple of mins. Then add the beans and peas
- Add about 1 tsp of the Cajun spice to sauté the vegetables.
- Once the veggies are partly cooked, add the quorn mince and cook for a couple of minutes to get some caramelisation
- Add the canned tomatoes, rest of the Cajun spice, paprika and pepper and 1 cup of the vegetable stock and simmer for 10 mins
- Preheat your oven to 200C
- Drain the water from the potatoes and bring it up to heat to dry out the remaining water. Once dry, mash it completely, add the milk, butter and nutritional yeast and mix until incorporated
- Transfer the quorn mince mixture into an oven safe dish (skip if using an oven safe pan), add the mash evenly on top and make indents with a fork
- Bake for 10 mins at 200C then turn up the temperature to 250C and change to grill setting for 5 mins
Serve straight from the oven and enjoy!