Quorn™ mediterranean pie
2
Points®
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
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
1 cube(s), vegetable
Red Wine
60 ml, (4 tbsp) - optional
Water
75 ml, (5tbsp)
Cornflour
2 teaspoon(s), level
Dried Basil
1 tablespoon(s), level, fresh, finely chopped For the Topping
Carrots, raw
125 g, peeled
Parsnip, raw
125 g, peeled
Ground Nutmeg
⅛ teaspoon(s), level
Chilli Powder
⅛ teaspoon(s), level
Salt
1 pinch
Black pepper
⅛ teaspoon(s)
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.
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