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
Elaine Williams
5 out of 5 stars
Tasty
Response from Quorn
Glad to hear it hit the spot!
Stacey
5 out of 5 stars
This is lovely .. added a tin of lentils and used the slow cooker for the mince then added mash and cheese when I got home. Everyone loved it
Response from Quorn
So happy it went down a treat!
Willow
5 out of 5 stars
I didn't have Mince so I chopped Quorn chunks up. I used fresh vegetables and a few additional vegetables I had in the fridge (all finely chopped). Added some red lentils too (on the top of the veg mixture so they didn't stick). I put a Cartouche of greaseproof paper over the mix which 'sweated' the veg and gave it more depth as cooked in its own flavours. Although the mixture was a little paler in colour, than if using Quorn Mince, it didn't matter as tasted lovely. A little grated cheese on the topping added to the flavours. I will definitely be making again... with Quorn Mince next time!!
Response from Quorn
Love your creative twist with chopped Quorn and lentils, sounds delicious. Can't wait for your next round with Quorn Mince!
Susan
5 out of 5 stars
A real showstopper, my family loved it. The sauce was delicious and we all love Quorn mince this will certainly be a regular favourite especially on cold Winter days, delicious with Calabrese and more carrots.
Response from Quorn
We're calling this a certified family favourite!
Lauren Y
5 out of 5 stars
For years I felt I was missing out, I could never find or make a tasty veggie cottage pie until now! I absolutely love it and it's a regular dinner in my house!
Response from Quorn
Aww this is amazing. Love this!
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