Quorn Meat Free Cottage Pie

Name: Quorn Meat Free Cottage Pie
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 700g potatoes, peeled and roughly chopped; 225g parsnip, peeled and chopped (optional); 2 tablespoons skim milk; 1 tablespoon canola oil; 1 medium onion, finely chopped; 100g frozen peas or mixed vegetables; 400ml salt reduced vegetable stock; 1 tablespoon vegetarian Worcestershire sauce; 1 tablespoon no added salt tomato paste; 2 tablespoons reduced salt soy sauce; 1 tablespoon corn flour mixed to paste with 1 tablespoon cold water

(50)

3 out of 5 stars

Rate this recipe

Quorn Vegetarian Cottage Pie, made with Quorn Mince, potato, carrots and peas, served on a plate

There's nothing more comforting than coming home to a big helping of home-cooked cottage pie. Our take on this recipe is deliciously filling, but it's low in calories and saturated fat!

Mince Winter Warmers Healthy Options

Serves 4

45 mins

Easy

1443 kJ
(Per serving)

5g of fat

£ 0.8.00
(Per serving)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Mince

See product See recipes

Low in Fat

Good Source of protein

Good source of fibre

Ingredients

Topping:

700g potatoes, peeled and roughly chopped
225g parsnip, peeled and chopped (optional)
2 tablespoons skim milk

Filling:

1 tablespoon canola oil
1 medium onion, finely chopped
300g packet frozen Quorn Mince
100g frozen peas or mixed vegetables
400ml salt reduced vegetable stock
1 tablespoon vegetarian Worcestershire sauce
1 tablespoon no added salt tomato paste
2 tablespoons reduced salt soy sauce
1 tablespoon corn flour mixed to paste with 1 tablespoon cold water

Method

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.