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Peel the potatoes and place them in a large pot, covering them with water. Boil until they are tender enough to mash easily.
Drain the water, then mash them thoroughly and set aside to cool.
Heat the unrefined sunflower oil in a large skillet over medium-high heat. Add the finely processed mushroom and vegetable mixture, along with the diced onions, chopped dill and parsley, soy granules, and eggs. Stir in the sea salt, ground pepper, paprika, and thyme.
Sauté the mixture for 10 minutes, letting the mushrooms release their liquid and the soy granules absorb it. The mixture should smell fragrant and look slightly browned.
Line the bottom of a casserole dish with parchment paper. Divide the mashed potatoes roughly in half. Spread the first half evenly across the bottom of the prepared dish with a spatula, forming the base layer.
Spoon the sautéed vegetable and soy granule filling over the potato base. Then, gently spread the remaining mashed potatoes over the filling, sealing the edges to create the top crust.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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