For the sweet potato top:

450g organic sweet potatoes, peeled and roughly chopped into chunks

30g coconut oil

¼ tsp sea salt


For the filling:

15g coconut oil

55g onion, diced

6g garlic, minced

300g Profusion Organic Pea & Fava Protein mince

1L vegetable stock

2 tsp fresh thyme

200g mixed frozen vegetables


For the mushrooms


150g mushrooms, sliced

60ml balsamic vinegar

15ml melted coconut oil or avocado oil (sub water if avoiding oil)

1 pinch each sea salt and black pepper

3g garlic, minced

  1. Place sweet potatoes in a large pot and fill with water until they’re just covered. Bring to a boil over high heat. Then reduce to medium-high heat and cook for 15-20 minutes or until tender.
  2. Once cooked, drain and transfer to a large mixing bowl. Use a masher or fork to mash until smooth. Add coconut oil and season with salt and pepper to taste. Loosely cover and set aside.
  3. While potatoes are cooking, preheat the oven to 220°C (200°C fan) and lightly grease a baking dish
  4. Add the mushrooms to a shallow dish and top with balsamic vinegar, oil,, salt, pepper, and garlic. Toss to combine and let marinate for 5 minutes.
  5. Next heat a large pot over medium heat. Once hot, add oil, onions, and garlic and sauté until lightly browned and caramelized.
  6. Add a pinch of salt and pepper. Then add Protein Mince, vegetable broth, thyme and stir. Bring to a low boil and then reduce heat to simmer. Continue cooking for about 15-20 minutes.
  7. While the Mince cooks, heat a large pan over medium heat. Once hot, add oil and the mushrooms with their marinade. Spread into an even layer and cook for 2-3 minutes. Turn the mushrooms and cook for a further 2-3 minutes. Remove from heat and set aside.
  8. In the last 10 minutes of cooking the Mince, add the frozen veggies, stir, and cover to meld the flavors together. Drain off any extra vegetable stock if there is any.
  9. Transfer the Mince mixture to your oven-safe baking dish and top with mushrooms then mashed sweet potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
  10. Bake for 20 minutes or until the potatoes are lightly browned on top and the edges are bubbling.
  11. Let cool briefly before serving. Enjoy!

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