1 pack vegan mince (324 g), I use mince from Anamma.
1 cup sunflower seeds
3-4 garlic cloves
2 carrots, small
1 small celery stalk, or half a big
1 tbsp ‘Yfir holt og heiðar’, seasoning for lamb from Kryddhusid (if you don’t live in Iceland you can use your favourite seasoning for lamb. The ingredients in this one are oregano, rosemary, garlic, marjoram, thyme, Persian lemon, rose pepper, green pepper and Icelandic thyme)
1 tbsp vegetable stock, gluten-free and without additives
1 tbsp tomato puree, without sugar and additives
2 cups water
1 tbsp tapioca, heaped
olive oil, for frying
salt and black pepper
Preheat the oven to 220°C.
Start by making the potato mash. You can use your favourite recipe, but HERE’s a recipe for mashed sweet potatoes.
Rinse and chop the onion, garlic, celery and carrots.
Ground the sunflower seeds. Only for a short moment though to make sure they don’t turn into powder.
On a skillet fry the onion, garlic, celery and carrots for a bit, or until it’s become soft, but hasn’t started to brown.
Add the vegan mince and sunflower seeds to the skillet and continue frying for about 5 minutes.
Season and add the tomato puree and vegetable stock.
Dissolve the tapioca in a splash of water and mix it into the blend in the skillet. Then add the rest of the water and let everything boil down for 15-20 minutes.
Spread the mixture on the bottom of a oven proof dish. Top with potato mash, either by spreading or piping it. I used half and half as some people like sweet potatoes and others don’t.
Put the oven proof dish in the hot oven for about 15 minutes, or until the mash has browned a bit.
Note that if you wan’t more of the vegan mince mix you can double the recipe.
It’s also an option to top with grated vegan cheese before putting the dish in the oven.
This recipe is sponsored by Kryddhusid.
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