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
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.
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