1 tablespoon corn flour mixed to paste with 1 tablespoon cold water
Pre-heat oven to 180°C.
Boil the potatoes and parsnip until tender. Drain and set aside.
Meanwhile heat the oil in a large pan, add the onion and fry gently until the onions are soft.
Add the frozen or chilled Quorn Mince, frozen vegetables, vegetable stock, Worcestershire sauce, tomato paste, soy sauce and season to taste. Simmer ingredients together for 5 minutes. Add the corn flour paste and simmer gently until the sauce thickens then place in an ovenproof dish.
Mash the potatoes and parsnip with the milk until smooth, season to taste. Place the topping over the Quorn filling and fluff up with a fork.
Bake for 20 minutes or until the topping is golden and crisp.