January 11, 2023 2 min read

I'm still phasing out of holiday mode so thought I'd whip up a dish that's nutritious and can be portioned out into several meals. The casserole is full of flavour consisting of vegan mince, carrots, pumpkin, cauliflower, kidney beans and... beer! I've topped it with a cheesy mash, made with Dibble Garlic Aioli, which makes it super creamy and gives it an extra garlicky kick. I really enjoyed this one and hope you do too. Happy cooking!

Prep Time 30 minutes

Cook Time 45 minutes

Serves 6-8

Difficulty Medium



  • 2 Tbsp Olive Oil
  • 2 tsp Salt
  • 1 tsp Pepper
  • 1 Medium Red Onion, diced
  • 2 Garlic Cloves, thinly sliced
  • 2 Medium Carrots, diced
  • 1/2 Medium Pumpkin, diced
  • 1/2 Cauliflower, cut into small florets 
  • 250g Vegan Beef Mince
  • 2 Sprigs Rosemary, leaves only
  • 2 Cups Vegan Beef Stock
  • 2 Tbsp Tomato Paste
  • 1 Cup Beer (optional)
  • 1 Can Red Kidney Beans (drained and rinsed)
  • 1 tsp Smoked Paprika


  • 1KG White Washed Potatoes, peeled and quartered
  • 1 Tbsp Salt (for boiling)
  • 1 tsp Salt
  • 1/2 Cup Non-Dairy Milk
  • 2 Tbsp Vegan Butter
  • 1 Cup Shredded Vegan Cheese
  • 3 Tbsp Dibble Garlic Aioli


  • 2 Tbsp Vegan Butter, melted
  • 1 Tbsp Flaky Sea Salt
  • 2 Tbsp Fresh Parsley, roughly chopped



  1. In a large oven-proof pan on medium heat, add the oil and vegan mince. Using a wooden spoon, break up the mince and add 1 tsp salt with 1/2 tsp pepper. Cook for 2 minutes or until caramelised. 
  2. Add in the onion, garlic and cook for 1 minute, stirring occasionally. 
  3. Add in the carrots, pumpkin, cauliflower, rosemary, 1 tsp salt, 1/2 tsp pepper and cook for 5 minutes, stirring often.
  4. Add the stock, tomato paste, beer and use the wooden spoon to scrape the bottom of the pan. Cook on high heat for 5 minutes then reduce to a simmer and cook for 20 minutes.
  5. Add the kidney beans, paprika and cook for a further 5 minutes. Set aside to cool. 


  1. Add the potatoes and salt into a large pot of cold water. Bring to boil and cook for 20-25 minutes or until the potatoes are tender in the middle. 
  2. Preheat the oven to 200°C.
  3. Drain the potatoes of the water and using a potato masher, thoroughly mash the potatoes. Pass them through a sieve into a mixing bowl, to ensure the mash is super smooth. 
  4. Add 1 tsp salt, milk, butter, cheese, Dibble Garlic Aioli and thoroughly whisk together.
  5. Using a spatula, carefully fill a piping bag fitted with a closed star nozzle and pipe the mash on top of the casserole. 


  1. Top the mash with the melted butter, flaky salt and bake for 15 minutes or until golden brown.
  2. Finish with the parsley.
  3. Enjoy!


    Watch our founder Vuong make this recipe here!