In Finland every child and high school student gets a free lunch at school. In the 80’s when I was on the first grade one of my favourite lunches was Mashed Potato and Minced Meat Casserole. Most of the kids loved it and we called it “Hot Food”, because it was always served extremely hot and the real name was so long. Mashed Potato And Minced Meat Casserole is similar to Shepherd’s Pie and here’s my vegan version.
Mashed Potato And Soy Casserole
1,5 kg floury potatoes
water and salt
4 tbsp margarine
5-6 dl soy milk
2,5 dl textured soy protein
1 tsp each salt, pepper, smoked paprika and garlic powder
1 tbsp sweet soy sauce (reduce salt if you use regular soy sauce)
2 garlic cloves
2 tbsp oil
1 tsp oregano
Peel the potatoes and boil them in water with salt until soft. You can half or cube the potatoes to make them cook faster. Drain. Mash the potatoes and add margarine and soy milk. The result should be a bit thinner than regular mashed potatoes.
Mix textured soy protein, salt, pepper, smoked paprika and garlic powder in a bowl. Add some hot water and soy sauce and mix well. Let sit until soy is soft. Add more water if the soy has absorbed everything and isn’t quite soft yet. Peel and chop onion and garlic. Heat the oil in a pan and sauté the onion, garlic, soy protein and oregano until onion is soft and excess water from soy has evaporated.
Grease a wide dish with margarine. Spread half of the mashed potatoes on the bottom of the dish. Spread the soy protein on the mashed potatoes, spread the rest of the mashed potatoes on it and put dollops of margarine on top. Bake in 200-225 Celsius degrees 30-45 minutes or until golden brown.