Veggie shepherd’s pie
1
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
When it comes to comforting family dinners, a shepherd’s pie is hard to beat! Try giving this vegetarian recipe a go
Ingredients
Potatoes, Raw
500 g, chopped
Butternut Squash
500 g, chopped
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium, finely sliced
Celery, Raw
2 stick(s), finely diced
Carrots, raw
1 medium, finely diced
Swede
150 g, finely diced
Quorn mince
300 g
Vegetable stock cube
1 cube(s), 1 litre stock
Sweetcorn, tinned, drained
50 g
Cornflour
1 tablespoon(s), level
Instructions
1
Cook the potatoes and butternut squash in a large saucepan of simmering, lightly salted water for about 20 minutes, until tender.
2
Meanwhile, heat a large saucepan and spray with cooking spray. Add the onion, carrot, celery and swede, stir-frying them for 4-5 minutes. Add the Quorn mince and vegetable stock. Cook over a low heat for 25 minutes, adding the peas or sweetcorn at the end.
3
Preheat the grill. Warm a baking dish with a capacity of about 1.5 litres under the grill.
4
Drain and mash the potatoes and butternut squash, then season with a little salt and pepper. Blend the cornflour with 2 tablespoons of cold water and add to the Quorn mixture, stirring until thickened. Tip the mixture into the baking dish and spoon the potato mixture on top to cover the surface. Grill for about 5-6 minutes until browned. Serve at once.
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