Quorn™ cottage pie
0
Points®
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.
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