Quorn cottage pie
- Good Food member
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Serves 9
Easy
Prep: 1 hr
Cook: 20 mins
0 reviews
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This recipe was submitted by a Good Food member and has not been tested by our team.
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"A vegetarian version of a family favourite which is a meal in itself. If frozen in advance, it is easy to leave on a timer to bake in the oven for when you get home."
Ingredients
Units:
MetricUS
For the mashed potato:
-
1.8kg potatoes
peeled and chopped
-
200ml milk
-
25g butter
-
200g Cheddar cheese
grated
-
freshly grated nutmeg
-
salt and pepper
to taste
Fry together:
-
rapeseed oil
-
2 onions
finely chopped
-
3 carrots
chopped or grated
-
3 celery sticks
chopped
-
2 garlic cloves
finely chopped
-
Other vegetables
if you wish
Then add, to make a sauce:
-
800ml-1l low-salt vegetable stock
(2 stock cubes)
-
142g tomato purée
(small tin)
-
5 tbsp salt-reduced soy sauce
-
4 tbsp Worcestershire sauce
(vegetarian)
-
thyme sprigs and 2 bay leaves
-
1kg Quorn mince
-
300g frozen petit pois
-
3 tbsp cornflour
(mixed with 3 tbsp cold water)
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Method
-
step 1
Boil the potatoes in salted water for 20 minutes until tender.
-
step 2
While boiling, fry the vegetables, adding them to the pan in the order listed.
-
step 3
Then add all the sauce ingredients except for the corn flour. Once simmered for 5 minutes (or longer if you have time), add the corn flour and simmer until thick.
-
step 4
Preheat the oven to 200C. Make the mashed potato by mashing the drained potatoes with the other ingredients.
-
step 5
Put the sauce in the bottom of an ovenproof dish, add the mash on top. You can sprinkle with some reserved cheese if you like. Bake for around 20 minutes, until boiling and golden brown on top. Alternatively, freeze and defrost before baking or bake from frozen which will take longer to cook.
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