Quorn Vegetarian Cottage Pie

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

Serves 4

45 mins

Easy

1449 kJ
(Per serving)

5g of fat
(Per serving)

£ 0.80.00
(Per serving)

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

  1. Pre-heat oven to 180°C.
  2. Boil the potatoes and parsnip until tender. Drain and set aside.
  3. Meanwhile heat the oil in a large pan, add the onion and fry gently until the onions are soft.
  4. 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.
  5. 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.
  6. Bake for 20 minutes or until the topping is golden and crisp.