Mince Casserole

  • Curry, Dinner
  • Beginner
Comfort food gets a plant-based upgrade. This mince casserole recipe is a Top Chow competition winner. It layers spiced Fry's Pea Protein Mince and pasta in a rich tomato sauce, tops it with butternut and sweet potato mash and bakes it to perfection. It's the kind of dish that feeds a crowd, freezes beautifully and tastes even better the next day.

Serves: 6

Prep Time: 30 minutes

Cooking Time: 45 minutes

Ingredients

Pasta

  • 500g shell pasta
  • Salt, to taste
  • 1 Tbsp oil

Butternut & Sweet Potato Mash

  • 2 cups sweet potato, chopped
  • 2 cups butternut, chopped
  • Salt, to taste
  • 2 Tbsp plant butter

Mince Filling

  • 1 box Fry’s Pea Protein Mince
  • 1 Tbsp plant butter
  • 2 Tbsp oil
  • 1 medium white onion, finely chopped
  • 1 large carrot, chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 cup button mushrooms, sliced
  • 2 green chillies, finely chopped
  • 1 Tbsp fresh thyme, finely chopped
  • 3 tsp ginger and garlic paste
  • 2 Tbsp mixed masala
  • 1 Tbsp tomato paste
  • 5 medium tomatoes, liquidised
  • Salt, to taste
  • Pinch of sugar

To Finish

  • 1 cup grated vegan cheese
  • Fresh parsley, for garnish
  • Fresh coriander, for garnish

Method

  1. Bring a large pot of salted water and the oil to the boil. Add the shell pasta and cook until al dente. Drain and set aside.
  2. Preheat the oven to 180°C.
  3. Place the chopped butternut and sweet potato into a baking dish. Season with salt and dot with the plant butter. Bake until tender, then mash until smooth and well combined. Set aside.
  4. Heat the oil and plant butter in a large frying pan over medium heat.
  5. Sauté the onion, carrot, green pepper, red pepper, mushrooms, thyme and green chillies for a few minutes until softened, taking care not to let the vegetables burn.
  6. Add the ginger and garlic paste together with the mixed masala and stir well.
  7. Add the Fry’s Pea Protein Mince, tomato paste, liquidised tomatoes, salt and a pinch of sugar. Stir to combine.
  8. Simmer over medium heat for about 15 minutes, stirring occasionally to prevent the mixture from drying out.
  9. Fold the cooked shell pasta into the mince mixture until evenly coated.
  10. Lightly grease a baking dish and spoon in half of the pasta mixture. Sprinkle over some of the vegan cheese, then repeat with the remaining pasta mixture and cheese.
  11. Pipe or spread the butternut and sweet potato mash evenly over the top.
  12. Bake for 15 minutes until heated through and lightly golden.
  13. Garnish with fresh parsley and coriander before serving.

Can I freeze a plant-based mince casserole?

Yes. This Top Chow Mince Casserole freezes well. Allow it to cool completely, then portion into airtight containers. It will keep for up to 3 months in the freezer and reheats beautifully in the oven.

What is Fry’s Pea Protein Mince?

Fry’s Pea Protein Mince is a plant-based mince made from pea protein. It has a meaty texture that works well in curries, pasta sauces and baked casseroles like this Top Chow recipe.

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