Made with Quorn Vegetarian Meat-Free Mince
Gluten Free
Low in Saturated Fat
High in Protein
No Artificial Ingredients
High in Fibre
Cook mode (Keep screen awake)
Ingredients
- 300g 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 recipes
The nation has spoken
(1969)
4 out of 5 stars
Sally Thorley
5 out of 5 stars
Such a delicious recipe, that if I try to vary my once-weekly meal for daughter’s family they plead for this cottage pie. Even though it works out at around half the price. Win/win. The parsnips-in-mash are a trade secret. And I hide some celery in there, and generally serve with fresh, steamed cauliflower.
Response from Quorn
We're glad you found the recipe delicious. Don't hesitate to try it again.
Shan
5 out of 5 stars
Great recipe. Never thought of adding parsnip to the mash but it’s such a great addition. Made this 4-5 times now and adjusted the recipe a bit each time. I now add 2 sticks of chopped celery in with the onions/carrot. I fry the Quorn at step 4 before adding the other ingredients to brown the edges a bit. I use about 230g of Quorn instead, but also add 80g (when dry) French green lentils (boil separately for 15-20 mins to soften) and 70g red lentils to further bulk out the mince (throw straight in when adding the stock along with the pre cooked, drained green). It adds a bit more consistency/thickness so no need for cornflour and the green lentils add a bit of crunch. Also gets me 2 more portions out of it. I don’t have Worcestershire sauce so to add a bit more flavour I use a level teaspoon of vegetarian beef gravy mix. Bit of butter in the mash too and extra milk. Overall great recipe, just added a few extra things to elevate it further. My partner isn’t vegetarian and isn’t a fan of meat replacements but absolutely loves this cottage pie! So much so the ones I freeze don’t stay in the freezer long!
Response from Quorn
We're glad both you and your partner enjoyed the recipe. We're quite impressed with the extra things you added. Keep it up!
Judy
5 out of 5 stars
Made this for my son,his wife and family they said it was delicious. They had Just had a new baby and really appreciated it.
Response from Quorn
Great to hear all the family enjoyed it!
Bev
5 out of 5 stars
Made this twice now lovely. Can this be frozen or just the filling be frozen at all .Filling great on top of jacket potatoes too .
Response from Quorn
We're glad you like it Bev! Yes, you can freeze our products once they have been cooked. As long as your meal is cold before freezing and all the other ingredients are suitable for freezing and reheating, you can keep it in the freezer for up to a month. When you're ready to enjoy, simply defrost fully in the fridge and then cook it within 24 hours, ensuring the food is piping hot throughout before serving.
Dee
5 out of 5 stars
The best Veggie Cottage Pie recipe! Make it all the time.
Response from Quorn
There's nothing quite like it!
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