Makes 6 portions, this is a great batch cook dish. Reduce quantities if you need less portions.

Sunflower mince is a; simple to use, high in protein, minimally processed, vegan food stuff. Bought dried it is easy to store with a long shelf life. See our blog post all about it here.

Ingredients

300g sunflower mince *
2tsp miso *
2 onions chopped
4 cloves of garlic finely chopped / crushed
6 carrots, chopped, peel if not organic
4 sticks of celery, chopped
1 tin chopped tomatoes *
2tbsp tomato paste *
½ bag of frozen peas *
6 medium potatoes (approx 1kg) wash leave skins on if organic, peel if not
50g butter or vegan block *
Splash of milk, or oat m*lk, to desired consistency of mash *
Cheddar cheese grated * or vegan cheese (amount to liking)

Method

Soak sunflower mince in approx 300ml hot water (just covered) with 2tsp miso.
Cut potatoes into even pieces add to boiling water for 20 mins
Fry off onion, carrot, garlic & celery, sweat for 10 mins.
Pre heat oven to 200oC.
To onion mixture, add sunflower mince, tin of chopped tomatoes, tomato paste, peas. Heat through.
Drain potatoes and mash with butter (vegan block) and milk (oat m*lk)
Put sunflower mince mixture into an oven proof dish. Evenly add potato mash to top.
Add cheese, or vegan cheese.
Place dish on oven tray (to catch leaks) in oven for 20 mins
Serve with seasonal vegetables eg broccoli, cabbage, kale