Quorn Cottage Pie

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•  350g Quorn mince
• 1 tbsp vegetable oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 100g frozen peas or mixed veg
• 400ml vegetable stock
• 1 dessertspoon vegetarian Worcestershire Sauce (optional)
• 1 tbsp tomato purée
• 2 tbsp salt reduced soy sauce
• 1 tbsp cornflour, mixed to a paste in 1 tbsp cold water
• 700g potatoes, peeled and roughly chopped
• 225g parsnips, peeled and chopped
• 2 tbsp semi-skimmed milk
• salt and freshly ground pepper

Let's Cook

1. Preheat the oven to 180°C, Gas Mark 4
2. Boil the potatoes and parsnip until tender. Drain and set aside.
3. Meanwhile heat the oil in a saucepan, add the onion and the carrot and fry gently until softened.
4. Add the Quorn mince, frozen veg, vegetable stock, vegetarian Worcestershire sauce, tomato purée, 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. 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. Bake for 20 minutes until the topping is crisp.
7. Serve with a selection of fresh vegetables.