Photo of Quorn™ mediterranean pie by WW

Quorn™ mediterranean pie

5
2
2
SmartPoints® value per serving
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
2
Difficulty
Easy
Try this hearty vegetarian pie for a delicious meal whatever the occasion.

Ingredients

Calorie controlled cooking spray

5 spray(s)

Onion(s)

1 medium, chopped

Garlic

1 clove(s), crushed

Quorn mince

175 g

Courgette

1 medium, diced

Mushrooms

100 g, sliced

Tomato

2 large, deseeded and diced

Vegetable stock cube(s)

1 cube(s), vegetable

Red Wine

60 ml, (4 tbsp) - optional

Water

75 ml, (5tbsp)

Cornflour

2 teaspoons, level

Dried Basil

1 tablespoons, level, fresh, finely chopped For the Topping

Carrots, raw

125 g, peeled

Parsnip(s), raw

125 g, peeled

Ground Nutmeg

teaspoons, level

Chilli Powder

teaspoons, level

Salt

1 pinch

Black pepper

teaspoons

Skimmed Milk

15 ml, (1tbsp)

Instructions

  1. Cook the carrots and parsnips in pans of boiling water for 15-20minutes, until soft enough to mash.
  2. Drain well and roughly mash both vegetables separately, then gently fold together with the other topping ingredients, don’t over mix at this stage as it will result in just a one colour mix. Set aside until needed.
  3. Pre- heat oven to 200°C/400°F/gas mark 6
  4. Pre-heat a large pan and spray with fry light, fry onions and garlic on a medium heat for 5 minutes to soften. Add 5ml (1tsp) water to prevent sticking.
  5. Add the Quorn mince, courgette, mushrooms, tomatoes, stock cube, red wine and 60ml of the water. Mix well and increase water if red wine is omitted.
  6. Bring to the boil and simmer for 10 minutes, add the basil, mix the remaining water with the cornflour and stir into the pan. Cook for a further minute or two until the mixture thickens.
  7. Transfer to an ovenproof dish, top with the carrot and parsnip mixture.
  8. Bake in pre-heated oven for 25minutes. Serve with steamed green vegetables.

Start eating better than ever!