Quorn Cottage Pie

Time: 90-100 minutes

Servings: 6

Calories per serving: 291

Reheating: Refridgerate, or freeze. Reheat in microwave.

Ingredients

  • 500g quorn mince
  • 1 onion
  • 2 carrots
  • 2 celery sticks
  • 3 cloves garlic
  • 1 tbsp plain flour
  • 2 tbsp tomato puree
  • 1 glass red wine
  • 3 veg. stock cubes
  • 2 tbsp worcester sauce
  • 1 tsp thyme
  • 1 bay leaf
  • 300ml gravy (2-3 tbsp granules)
  • 1.5 kg potatoes
  • 1 tsp chilli powder
  • 1 tin tomatoes

Notes

  • Great with beans.

Method

  1. Preheat oven to 220 degrees C
  2. Chop and fry onion, carrot, celery and garlic for 15 minutes
  3. Add flour + tomato puree, fry for 2-3 minutes
  4. Add quorn, pour over red-wine
  5. Add veg stock, worcester sauce, herbs & gravy
  6. Add tinned tomatoes
  7. Bring to boil: simmer for 45 minutes

  1. Boil potatoes until soft
  2. Add butter and milk to make mash

  1. Pour quorn mix into casero, le dish and top with mashed potato
  2. Bake for 25-30 minutesuntil topping is brown
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