Quorn Vegetarian Cottage Pie
There's nothing more comforting than coming home to a big helping of home-cooked cottage pie right? Our vegetarian cottage pie recipe is so deliciously filling, it's the perfect winter night vegetarian comfort food! Made with Quorn Vegetarian Mince our veggie cottage pie is low in calories and saturated fat!
Serves 4
20 mins
Easy
345 cals
(Per serving)
5g of fat
£ 0.80.00
(Per serving)
Made with Quorn Vegetarian Meat-Free Mince
Gluten Free
Low in Saturated Fat
Soy-free
High in Protein
Ingredients
- 350g Quorn Vegetarian Meat-Free Mince
- 1 tbsp olive oil (Quorn just needs to be added to the sauce, so the recipe requires about 50% less oil than you would usually use)
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 100g frozen peas or mixed veg
- 400ml vegetable stock
- 1 dessert spoon vegetarian Worcestershire Sauce (optional)
- 1 tbsp tomato puree
- 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
Method
- Preheat the oven to 180C, Gas Mark 4
- Boil the potatoes and parsnip until tender. Drain and set aside.
- Meanwhile heat the oil in a saucepan, add the onion and the carrot and fry gently until softened.
- 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.
- 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.
- Bake for 20 minutes until the topping is crisp.
- Serve with a selection of fresh vegetables.
Recipe costs calculated by taking the average ingredients price across Morrisons, ASDA, Sainsbury’s and Tesco. Prices correct at time of issue.
Recipe Inspiration
See all recipesVegetarian Cannelloni with Quorn Mince
Serves 6
80 mins
690 cals
(Per serving)
Orzo Bolognese with Quorn Mince
Serves 4
20 mins
311 cals
(Per serving)
Quorn Mince, Spinach and Sweet Potato Curry
Serves 4
15 mins
315 cals
(Per serving)
Quorn Vegetarian Mince Chilli In Jacket Potato
Serves 4
30 mins
567 cals
(Per serving)
Vegetarian Samosas with Mint & Coriander Raita
Serves 14
70 mins
121 cals
(Per serving)
The nation has spoken
(1964)
3 out of 5 stars
Richard
5 out of 5 stars
Second time I've followed this recipe , personally I omitted the milk , parsnips and salt . I did though add a clove of minced garlic . Used slightly reduced portions too as it was only for me .. A very good recipe for me . I've cooled mine too and put in in the fridge ready for my evening meal . Adapting it to your own taste is the key !
KVT
5 out of 5 stars
Really good, simple recipe. If you struggle to get hold of vegetarian Worcestershire sauce, a heaped teaspoon of Marmite is a great substitute.
Anne
5 out of 5 stars
Brilliant recipe
Jan
4 out of 5 stars
Easy recipe, very tasty.
Natalie
5 out of 5 stars
Love this recipe - it made a genuinely delicious veggie shepherd’s pie (I omitted the Worcestershire sauce). I put the cornflour straight into the Quorn mix instead of mixing it with water first; it worked just fine. I’ll definitely be making this again!