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Quorn Vegetarian Cottage Pie

Quorn Vegetarian Cottage Pie, made with Quorn Mince, potato, carrots and peas, served on a plate

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


345 cals
(Per serving)

5g of fat

£ 0.80.00
(Per serving)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Vegetarian Meat-Free Mince

Gluten Free

Low in Saturated Fat


High in Protein


  • 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


  1. Preheat the oven to 180C, 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 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.
  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.

Recipe costs calculated by taking the average ingredients price across Morrisons, ASDA, Sainsbury’s and Tesco. Prices correct at time of issue.

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The nation has spoken


3 out of 5 stars


5 out of 5 stars

Easy to make and absolutely delicious


4 out of 5 stars

I added 3 cloves of garlic to the onions. It is a really nice recipe.


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 !


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.


5 out of 5 stars

Brilliant recipe

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