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Quorn Meat Free Cottage Pie
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!
Serves 4
45 mins
Easy
1443 kJ
(Per serving)
5g of fat
£ 0.80.00
(Per serving)
![Vegetarian Quorn Mince product packaging with nutritional information](https://images.ctfassets.net/uexfe9h31g3m/3ZGKovBJFPdqLARzdAvcOM/6c780933eabffa864ae6e5a693df7736/AU_Quorn_Mince_web__1_.png?w=300&h=300&fm=webp&fit=thumb&q=90)
Made with Quorn Mince
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.
Recipe Inspiration
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The nation has spoken
(51)
5 out of 5 stars
Elizabeth
5 out of 5 stars
I love cottage pie made with Quorn. Add some red wine and some grated cheese to the potato mash to make it even better!