Quorn Cottage Pie
By Morrisons
Published on 08 September 2020
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, this dish is a satisfying meal for everyone.Time and servings
20 minsTotal time
4Servings
20 minsCooking time
Ingredients
- 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
Step 1
Preheat the oven to 180C, Gas Mark 4Step 2
Boil the potatoes and parsnip until tender. Drain and set aside.Step 3
Meanwhile heat the oil in a saucepan, add the onion and the carrot and fry gently until softened.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.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.Step 6
Bake for 20 minutes until the topping is crisp.Step 7
Serve with a selection of fresh vegetables.