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!
Vegetarian Mince Recipes Pie & Pastry Recipes Winter Comfort Food Recipes Vegan and Vegetarian Family Meal Recipes
Serves 4
20 mins
Easy
345 cals
(Per serving)
5g of fat
(Per serving)
£ 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 recipes
Vegetarian and Vegan RecipesVegetarian Aubergine & Butternut Squash Lasagne with Quorn Mince
Serves 4
75 mins
336 cals
(Per serving)
Vegetarian and Vegan RecipesQuick Quorn Vegetarian Spaghetti Bolognese
Serves 4
15 mins
464 cals
(Per serving)
Vegetarian and Vegan RecipesQuorn Mince Vegetarian Taco Recipe
Serves 4
15 mins
306 cals
(Per serving)
Vegetarian and Vegan RecipesHomemade Vegetarian Burgers with Cheese & Onion
Serves 4
25 mins
225 cals
(Per serving)
The nation has spoken
(1966)
4 out of 5 stars
Jena
5 out of 5 stars
We love this recipe! I use all potatoes for the topping (as I live in the US & parsnips aren't readily available) & also add 3 cloves of minced garlic to the softened onions. I add grated tasty cheddar to the top.
Henry
5 out of 5 stars
Easy to make and absolutely delicious
Marilyn
4 out of 5 stars
I added 3 cloves of garlic to the onions. It is a really nice recipe.
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.
United Kingdom 
Australia 
Suisse 
Schweiz 
Danmark 
Suomi 
New Zealand 
Norge 
Sverige 
United States 
Singapore 
Ireland 