Recipes
Date posted: 19/12/2018
Ingredients
| Quorn mince | 400g |
| Vegetable oil | 1 tbsp |
| Onion, chopped | 1 |
| Carrots, finely diced | 150g |
| Peas | 150g |
| Vegetable stock | 500ml |
| Vegetarian Worcestershire sauce | 30g |
| Tomato puree | 20g |
| Dried thyme | 1 tsp |
| Cornflour mixed to a paste with 2 tbsps cold water | 25g |
| Seasoning | |
| Topping | |
| Potatoes, peeled, cooked and mashed | 1.5kg |
| Beetroot, cooked, peeled then mashed | 500g |
| Sweet potatoes, peeled, cooked and mashed | 1kg |
| Milk | 3 tbsps |
Method
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- Preheat oven to 180°C / Gas Mark 4.
- Heat the oil in a large pan and gently fry the onions and carrots for 3 - 4 minutes until beginning to soften.
- Add the Quorn mince, peas, vegetable stock, Worcestershire sauce, tomato puree and thyme.
- Stir in the cornflour paste, bring to the boil and then reduce to a simmer for 15 minutes. Check seasoning.
- Meanwhile combine 500g of the mashed potato with the beetroot mash, 1 tbsp milk and mix well.
- Add 1 tbsp of milk to the mashed potato and remaining 1 tbsp of milk to the mashed sweet potato. Mix well.
- When cooked, tip the Quorn mince mixture into a large oven proof serving dish.
- To make the rainbow topping pipe or spoon alternate lines, on the diagonal, of beetroot mash, sweet potato mash and mashed potato.
- Bake in the oven for 20 - 25 minutes or until the topping is golden brown.