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
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The nation has spoken
(1969)
4 out of 5 stars
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!
Bunny Thorley
5 out of 5 stars
Grandchildren’s absolute favourite. Great blend of flavourings. Can hide a few extra veggies in with the mince for little ones. The parsnip-potato-topping is just delicious.
Response from Quorn
It certainly is a favourite with everybody!
Kate
5 out of 5 stars
It's a pouring, cold day here in the UK. I made this and it was yummy. Very nice on a cold rainy day
Response from Quorn
We're glad to hear that you enjoyed the recipe! We encourage you to try it again.
Jade
5 out of 5 stars
I make this all the time !!!!
Response from Quorn
We're glad to hear you make it all the time. Keep it up!
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