- 1,200 kg potatoes
- 1/4 cup of olive oil
- sea salt
- black pepper
- 1 teaspoon of nutmeg
- 2 teaspoons dry parsley
- 1 can tomato
- 2 cloves of garlic
- 1 medium carrot
- 1 big onion
- 1/4 cup chopped leek
- Vegetable stock cube
- 100 gr chopped mushrooms
- 300 gr Mince Quorn
- soy milk
- 3 tablespoons of vegan butter
- frozen peas
In a food processor chop the carrot, onion, garlic and leek.
Peel the potatoes, cook them in salt water for about 20-25min or until they are soft.
Heat the olive oil in a saucepan, add the vegetables and the mince quern. Season and add the tomato can, use this can as measuring glass.
Add 1 and 1/2 cans of water and the stock cube. 1 can of frozen peas. Let it cook for about 5min and add the mushrooms. Let it cook on medium heat for about 15min.
Mash the potato and add 1/4 of can of soy milk, 3 tablespoons of vegan butter, salt, black pepper and nutmeg.
Place the quorn mix in an ovenproof dish (be careful with adding too much liquid), cover with the mash potatoes and place it in the oven for 15min on 180o C.
