Quorn cottage pie recipe

49 ratings Rate
  • Serves 5
  • 20-25mins to prepare and 20mins to cook
  • 285 calories / serving
  • Freezable
  • Healthy
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Cottage Pie (h)

Preheat the oven to 180°C, Gas Mark 4.

Boil the potatoes and parsnip until tender. Drain and set aside.

Meanwhile heat the oil in a saucepan, add the onion and the carrot and fry gently until softened.

Add the Quorn mince, frozen veg, vegetable stock, vegetarian Worcestershire sauce, tomato purée, soy sauce and seasoning. Simmer for 5 minutes and then add the cornflour made into a paste with the tablespoon of cold water and continue to simmer gently, stirring all the time, until thickened. Place in an ovenproof dish.

Mash the potatoes and parsnip with the milk until smooth, season to taste with the salt and pepper. Place the topping over the Quorn mince filling and fluff up with a fork.

Bake for 20 minutes until the topping is crisp.

Serve with a selection of fresh vegetables 

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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  • Ingredients

  • 350g Quorn Best Ever mince
  • 1tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 100g frozen peas or mixed veg
  • 400ml vegetable stock
  • 1 dessertspoon vegetarian Worcestershire Sauce (optional)
  • 1tbsp tomato purée
  • 2tbsp salt reduced soy sauce
  • 1tbsp cornflour, mixed to a paste in 1tbsp cold water
  • 700g potatoes, peeled and roughly chopped
  • 225g parsnips, peeled and chopped
  • 2tbsp semi-skimmed milk
  • salt
  • freshly ground pepper
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  • Energy 1201kj 285kcal 14%
  • Fat 6g 9%
  • Saturates 1g 5%
  • Sugars 11g 12%
  • Salt 2.2g 37%

of the reference intake
Carbohydrate 45.4g Protein 14.4g Fibre 11.8g


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