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Potato Pop Vegetarian Shepherd’s Pie with Quorn Mince

Vegetarian Shepherd’s Pie topped with potato pops in a dish with a serving spoon, plated with tenderstem broccoli and baby corn.

If you love Shepherd’s Pie then you will love this meat free version using Quorn Mince. This recipe uses frozen vegetables and instant mash meaning it couldn’t be easier to make this delicious mid-week meal for a cold winter’s evening. It’s also topped with golden potato pops for an extra crunch!

Recipe by @mum_imhungry

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Vegetarian Meat-Free Mince

Gluten Free

Low in Saturated Fat


High in Protein


  • 250g Quorn Mince
  • 1 cup of mixed frozen vegetables
  • 1 large white onion, chopped
  • 3 cloves of garlic, minced
  • 1 can chopped tomatoes
  • Shepherd Pie mix
  • 1 tbsp vegetarian gravy granules
  • 1 pack of instant mashed potatoes, made according to pack instructions with milk, butter and cheese (optional)
  • 1 pack of potato pops, part-cooked according to pack instructions
  • Olive oil
  • Black pepper
  • Broccoli and baby corn (to serve, optional)


  1. In a pan, add in the chopped onions and minced garlic along with some olive oil and cook until softened.
  2. Mix in the frozen mixed vegetables, chopped tomatoes and Quorn Mince and cook for a few minutes.
  3. Add in the gravy granules, pepper and Shepherd’s Pie mix before topping with the instant mashed potatoes.
  4. Arrange the part cooked potato pops on top of the pie.
  5. Bake at 180c for around 15 minutes until bubbling.
  6. Serve with an optional side of boiled broccoli and baby corn and enjoy!

Recipe by @mum_imhungry

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