Quorn™ cottage pie
900 g, peeled and quartered
Calorie controlled cooking spray
1 large, chopped finely
1 medium, large, chopped finely
1 medium, chopped
225 g, or turnip, chopped
Vegetable stock cube(s)
1 cube(s), vegetable, made up with 425ml water
Dried Mixed Herbs
1 pinch, to season
1½ teaspoons, Ground, to season
- Cook the potatoes in lightly salted boiling water for about 20 minutes, until tender.
- Meanwhile, heat a large non-stick saucepan and spray with low fat cooking spray. Add the Quorn mince, onion, leek, carrot and swede or turnip and cook for about 5 minutes, stirring often. Add the stock and herbs, bring to the boil, then simmer without a lid for 20 minutes. Season to taste.
- Preheat oven to Gas Mark 5/190°C/375°F. Drain the potatoes and mash them with the milk and seasoning.
- Transfer the Quorn mixture to an ovenproof dish and top with the mashed potato. Bake for 25-30 minutes until thoroughly heated and browned.