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Quorn Cottage Pie

By Morrisons
There's nothing more comforting than coming home to a delicious helping of home-cooked cottage pie. Our Quorn Cottage Pie is packed with flavour and lower in calories and saturated fat than traditional beef versions,…
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Time and servings

Total time
Servings
Cooking time

Ingredients

14 total
  • 1 tbsp of olive oil
  • 2 tbsp of soy sauce, reduced salt
  • 1 medium onion
  • 100 g of frozen peas, or mixed veg
  • 1 tbsp of tomato puree
  • 400 ml of vegetable stock
  • 1 tbsp of cornflour, mixed to a paste in 1 tbsp cold water
  • 225 g of parsnips, peeled and chopped
  • 700 g of potatoes, peeled and roughly chopped
  • 2 tbsp of semi-skimmed milk
  • 1 dash of pepper, freshly ground
  • 350 g of quorn mince
  • 1 dash of salt
  • 1 medium carrot

Method

7 steps

  1. Step 1

    Preheat the oven to 180C, Gas Mark 4

  2. Step 2

    Boil the potatoes and parsnip until tender. Drain and set aside.

  3. Step 3

    Meanwhile heat the oil in a saucepan, add the onion and the carrot and fry gently until softened.

  4. Step 4

    Add the Quorn Mince, frozen veg, vegetable stock, vegetarian Worcestershire sauce, tomato puree, soy sauce and seasoning. Simmer for 5 minutes and then add the cornflour made into a paste with the tablespoon of cold water and continue to simmer gently, stirring all the time, until thickened. Place in an ovenproof dish.

  5. Step 5

    Mash the potatoes and parsnip with the milk until smooth, season to taste with the salt and pepper. Place the topping over the Quorn mince filling and fluff up with a fork.

  6. Step 6

    Bake for 20 minutes until the topping is crisp.

  7. Step 7

    Serve with a selection of fresh vegetables.