Quorn Cottage Pie
Really just a simple cottage pie recipe that substitutes the quorn mince for the mince meat. Works well. Serve with one or two portions of plainly cooked vegetables; broccoli, cauliflower, etc.
3/4 packet of Quorn mince
1 tbsp vegetable oil
1 onion, chopped fine
2 carrots, chopped small
1 cup frozen peas
1 cup sweetcorn
3/4 pint vegetable stock
2 tbsp tomato purée
2 tbsp soy sauce
1 tbsp flour
1.5 lb potatoes
knob of butter/marg
2 tbsp milk
salt and pepper
Preheat your oven to about 180c
Peel the potatoes, chopped into even sizes and put on to boil in salted water; this is just to make the mashed potato topping.
While the potatoes are cooking, lightly fry the onion and the carrots until softened, just 3-4 minutes. It’s important to have the carrots chopped small, and in the pan early as they have the longest cooking time, and it can detract if they’re a little undercooked.
Add the Quorn mince, peas, sweet corn, vegetable stock, tomato puree, big dash of soy sauce and the seasoning.
Simmer for 5 minutes and then add the flour and mix in well. Simmer gently, stirring all the time, for a few minutes until it thickens and the flour cooks out.
Place in an ovenproof dish.
When the potatoes are boiled, drain well; add the butter and milk, seasoning to taste, and mash thoroughly.
Place the mashed potato over the mince filling and fluff up the top with a fork, this will allow the top to crisp up nicely.
Bake in the preheated oven for about 20 minutes, until the top of the mash is browned and with crisped ridges.
Edit, that's 3/4 packet of one of the 450g packets, adjust if the packets size is different
View more Main Meals recipes
View more Quorn and Tofu based recipes