Number of people 10
Preparation 60"
For the mince:
- 250 g onions
- 500 g meat substitute (e.g. soya or tofu proteins)
- 250 ml vegetable stock
- 2 eggs
- 1 pinch of salt
- 1 pinch of white pepper
- 1 pinch of nutmeg
For the stoemp:
- 1 kg potatoes
- 50 g milk
- 100 g butter
- 1 egg
- 250 g leeks
- 250 g fresh spinach
- Peel and finely chop the onions. Soften them in a frying pan with oil. Add the meat substitute. Simmer for 10 minutes on low heat before adding the vegetable stock. Season with salt, pepper and nutmeg.
- Remove from the heat and add the beaten eggs.
Mix well and then spread evenly in a baking dish. - Peel and dice the potatoes.
Cook them for 15 minutes in boiling salted water.
Drain, add 50 g of butter and 50 g of milk, and then mash. - While the potatoes are cooking, gently fry the finely chopped leeks in a frying pan with 50 g of butter for 10 minutes.
- Rinse the spinach and cook with the leeks for 3 to 5 minutes.
- Mix with the mashed potatoes and spread over top of the meat substitute. Bake at 190°C for 35 minutes.
Serve piping hot.
Did you know?
Stoemp is a popular dish from Brussels, the name of which originates from the word “stoemper”, which translates as “mashing”. The dish consists of mashed potato mixed with one type, or less often, several types of vegetable. It is either served with black pudding, bacon, sausages or fried eggs.
Nutritional advice
by Charlotte NICOLASLABIRIS
This vegetarian version is a welcome alternative to the classic cottage pie, since the meat substitute is lower in saturated fat and salt than minced meat. Eggs are a good source of iron, iodine and vitamin B12, as well essential fats if they are fortified with omega-3s.
This recipe could be made even more balanced by replacing the butter in the stoemp with a cold-pressed vegetable oil such as rapeseed oil and by not adding salt since the tofu mince is already seasoned with the vegetable stock. You could also increase the amount of vegetables for a higher source of fibre.
