This cozy autumn recipe is made with roast veggies, plant-based pâté, and topped with fluffy mashed potatoes. We used Ras el Hanout on the roast pumpkin and parsnip, which is excellent for seasonal autumn dishes. This recipe is a timeless classic that could work with any vegetable. If you have a piping bag, you can have some fun and make the potato mash look nice and fancy.
1 hour 20 minutes
- 1/2 onion, chopped
- 1 clove garlic, crushed
- 2 cups pumpkin and parsnip, cubed
- 1/2 cup capsicum, diced
- 1 cup mushrooms, sliced
- 2 large potatoes, cubed
- 1 chub of Plantcraft pâté
- 1 tbsp vegan butter
- Splash of plant-based milk
- 1 tsp Ras el Hanout or pumpkin spice
- Salt and pepper
Place the pumpkin and parsnip into a baking dish, sprinkle with oil, Ras el Hanout or pumpkin spice, salt, pepper and stir well. Roast at 390 degrees (or 200 C) until tender and golden brown.
Cook the potatoes in a pot filled with water for about 20 minutes or until they’re soft. Once cooked, drain, add a tablespoon of vegan butter, a splash of plant-based milk, and season with salt. Using a masher or fork, mash the potatoes until smooth.
Meanwhile, preheat the oven to 350 degrees (or 180 C). While the oven preheats, add some oil to a skillet and sauté the onions for a few minutes. Once sautéd, add the capsicum, mushrooms, crushed garlic, and cook until the veggies are soft. Once soft, add in the roasted pumpkin and parsnip. Poke the pâté chub with a knife, squeeze the contents in the mixture and stir to incorporate the ingredients.
Divide the mixture into 2, 4 inch round baking dishes. Top with mashed potato and spread it evenly using a fork. Bake at 350 degrees (or 180 C) until the potato top turns golden brown.