Recipes

Date posted: 19/12/2018

Quorn rainbow cottage pie

Rating
Votes: 1 Average: 5

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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  1. Preheat oven to 180°C / Gas Mark 4.
  2. Heat the oil in a large pan and gently fry the onions and carrots for 3 – 4 minutes until beginning to soften.
  3. Add the Quorn mince, peas, vegetable stock, Worcestershire sauce, tomato puree and thyme.
  4. Stir in the cornflour paste, bring to the boil and then reduce to a simmer for 15 minutes. Check seasoning.
  5. Meanwhile combine 500g of the mashed potato with the beetroot mash, 1 tbsp milk and mix well.
  6. Add 1 tbsp of milk to the mashed potato and remaining 1 tbsp of milk to the mashed sweet potato. Mix well.
  7. When cooked, tip the Quorn mince mixture into a large oven proof serving dish.
  8. To make the rainbow topping pipe or spoon alternate lines, on the diagonal, of beetroot mash, sweet potato mash and mashed potato.
  9. Bake in the oven for 20 – 25 minutes or until the topping is golden brown.

Tip: As an alternative try using mashed parsnip. Find out more about Quorn mince

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