Skip to main contentSkip to footer
Start today
Start today
Join WeightWatchers® today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Quorn™ cottage pie by WW

Quorn™ cottage pie

6
Points® value
Total Time
1 hr 20 min
Prep
20 min
Cook
1 hr
Serves
4
Difficulty
Easy
Lots of extra vegetables add flavour, fibre and nutritional value to this vegetarian version of a traditional favourite.

Ingredients

Potatoes, Raw

900 g, peeled and quartered

Calorie controlled cooking spray

5 spray(s)

Quorn mince

350 g

Onion

1 large, chopped finely

Leek

1 medium, large, chopped finely

Carrots, raw

1 medium, chopped

Swede

225 g, or turnip, chopped

Vegetable stock cube

1 cube(s), vegetable, made up with 425ml water

Dried Mixed Herbs

1 teaspoon(s)

Skimmed Milk

3 tablespoon(s)

Salt

1 pinch, to season

Black pepper

1½ teaspoon(s), Ground, to season

Instructions

  1. Cook the potatoes in lightly salted boiling water for about 20 minutes, until tender.
  2. 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.
  3. Preheat oven to Gas Mark 5/190°C/375°F. Drain the potatoes and mash them with the milk and seasoning.
  4. Transfer the Quorn mixture to an ovenproof dish and top with the mashed potato. Bake for 25-30 minutes until thoroughly heated and browned.

Notes

For a variation, make the mash with 450g potatoes and 450g of swede and 1 large carrot - cooking all these vegetables together.

You might like

You might like