QUORN MEATLESS VEGETARIAN SHEPHERD'S PIE
There's nothing quite like a comforting vegetarian shepherd's pie for those cold winter nights. Try our take on this family favorite with our Quorn Meatless Grounds shepherd's pie recipe. At just 355 calories per serving and low in saturated fat, it is sure to become a family favourite.
Provided by Quorn
Categories Winter Comfort Food Recipes Healthy Options Grounds & Meatballs
Time 20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 350F.
- Boil the potatoes and parsnip in water until tender. Drain and mash until smooth with the milk, season with salt and black pepper. Set aside.
- Heat the oil in a large skillet and saute the onion and carrot for 4-5 minutes until softened. Add the Quorn Meatless Grounds, frozen peas, vegetable broth, vegetarian Worcestershire sauce, tomato paste, soy sauce and seasoning. Cook on a low heat for 5 minutes then add the cornstarch and continue to stir until thickened. Place in an oven safe dish.
- Top with the mashed potato and fluff up with a fork. Bake for 20 minutes until the topping is crisp. Serve with a selection of fresh vegetables.
Nutrition Facts : Calories 355 calories
NO-FUSS SHEPHERD'S PIE
We've got some lovely twists on shepherd's pie on the site, but we were missing a definitive version of this classic family recipe - here it is!
Provided by Good Food team
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.
- When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.
- Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.
- Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
- Meanwhile, heat the oven to 180C/fan 160C/gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk.
- Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.
- Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)
- Leave to stand for 5 mins before serving.
Nutrition Facts : Calories 663 calories, Fat 39 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 1.35 milligram of sodium
QUORN SHEPHERD'S PIE
A delicious, easy, family friendly classic with a twist, this Quorn Shepherd's Pie uses Quorn mince instead of the traditional lamb, meaning this version is both vegetarian and much quicker to prepare - perfect for busy weeknights!
Provided by Eb Gargano
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Preheat the oven to 200C / 180C fan / gas mark 6 / 400F.
- Peel, chop and boil the potatoes for 15-20 minutes, until soft.
- Meanwhile, fry the chopped mushrooms in the olive oil on a fairly high heat until they start to go brown. Lower the heat and add the chopped carrots and sliced leek and fry gently for 3-4 minutes.
- Add the Quorn mince, some black pepper to taste, a veggie stock cube and fry for 1 minute. Add in the tin of tomatoes, plus half a tin of water and the tomato puree. Stir to combine. Bring the mixture to the boil and then lower the heat and simmer for 5 minutes.
- While the tomato mixture is simmering, drain the potatoes and mash them with 75g of the cheddar cheese plus the butter, a splash of milk and salt and pepper to taste.
- Put the tomato mix at the bottom of a deep oven proof dish and spread the mashed potato on top.
- Sprinkle on the remaining cheese and put the shepherd's pie in the oven for 15 minutes, until it is bubbling and brown on top.
- Just before the shepherd's pie is ready, cook some peas and / or sweetcorn to go with it - or whatever veg you fancy!
Nutrition Facts : Calories 471 kcal, Carbohydrate 63 g, Protein 20 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 37 mg, Sodium 631 mg, Fiber 8 g, Sugar 9 g, ServingSize 1 serving
QUORN DECONSTRUCTED SHEPHERD'S PIE
If you're short on time then try this quick and easy deconstructed shepherds pie, cooked in 15 minutes, made using carrots, celery, onion and Quorn Mince.
Provided by Quorn
Categories Mince Winter Warmers Healthy Options
Time 15m
Yield 4
Number Of Ingredients 17
Steps:
- Pre-heat the oil in a saucepan over a medium to high heat and add the onions. Gently fry for 2 minutes, stirring frequently. Add the carrots, celery and swede, cover and cook for a further 3 minutes stirring frequently
- Stir in the hot stock and porcini mushroom paste, bring to the boil then cover and cook for 2 minutes on a high heat. Stir in the Quorn Mince, vegetarian Worcestershire sauce and the fresh thyme. Cover and cook on a medium heat for a further 7 minutes
- Meanwhile, preheat the grill. Mix the mashed potato with the egg yolk and a good pinch of salt and pepper. Place in a microwaveable bowl, cover and cook on full power for 5 1/2 minutes. Stir in half of the cheese and all of the chopped chives. Make circles of potato approximately 8cm in diameter and 1cm deep using for example a cookie cutter. Place them on a greased oven proof sheet, sprinkle over the remaining cheese and grill for 1-2 minutes until golden brown and warmed through
- Add the cornflour and water to the Quorn Shepherd's Pie, continue to simmer stirring continuously for a 1-2 minutes until thickened then season to taste
- Serve a hearty spoonful of Quorn Shepherd's Pie topped with a golden potato topper
- Serve with a selection of freshly steamed vegetables.
Nutrition Facts : Calories 340 calories
QUORN SHEPHERD'S PIE RECIPE
This Quorn Shepherd's pie is a veggie version of shepherd's pie which uses Quorn mince mixed with tender vegetables and topped with creamy mashed potato
Provided by GoodtoKnow
Categories Dinner
Time 1h25m
Yield Serves: 4
Number Of Ingredients 15
Steps:
- Set the oven to 200C or Gas Mark 6.
- Heat the oil in a large pan and add the onion, carrots, red pepper and celery and cook over a medium heat for 5-7 minutes, stirring occasionally, until the vegetables start to soften. Add the mushrooms and garlic to the pan and cook for a further 2-3 minutes.
- Sprinkle the flour over the mixture, mix well and cook for a further minute, then add the red wine and stir well to mix it in.
- Add the can of tomatoes, pour in 150ml (1/4 pint) water and add the Quorn mince. Stir in the tomato puree and stock cube. Bring to the boil, then reduce the heat and simmer for about 15-20 minutes. Remove pan from the heat.
- Meanwhile, to make the topping: Cook the potatoes and carrots in boiling water for about 15 minutes, or until they are just tender. Drain well, add the butter and mash. Season to taste.
- Stir the pesto into the Quorn mixture and season to taste.Pour into an ovenproof container.
- Spoon the mash on top of the Quorn mixture, and spread it out. Sit the dish on a baking sheet.
- Place in the centre of the oven and bake the pie for 30-40 minutes, or until the mash is a light golden colour.
- Remove from the oven and serve immediately with green vegetables, such as peas.
Nutrition Facts : @context https, Calories 414 Kcal, Fat 15 g, SaturatedFat 5 g
QUORN SHEPHERD'S PIE WITH CHEESY TOP
Quorn may not be vegan, but I never said I was puritanical about being vegan. Cheese certainly isn't--I do try, but sometimes I just need the cheese! My meat eating husband loved this last night. I just chucked in some extra veg
Provided by cakeinmyface
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat your oven to gas mark 6.
- In a large saucepan birng some water to the boil and the salt and the potatoes simmer until tender about 15-20 minute.
- Whilst you potatoes are cooking, heat the olive oil in a pan and gently fry the onions carrots celery and leeks together for about 5 minutes on a medium heat. Transfer into a large casserole dish. (The reason why I have separated out step 1 and 2 is because my frying pan isn't very big, so I do 2 batches of frying; however if you have a big enough pan you can combine these two steps).
- Next fry the quorn mince with the garlic herbs and one of the 0.5 teaspoon of the nutmeg, after about 2 min add one cup of the water and the stock cubes fry gently for about 5 minutes, transfer to the large casserole dish.
- Add to the casserole dish the 2 remaining cups of water, gravy granules and tomato paste; give a good stir and put dish in the oven for 15 minutes.
- Mash your potatoes with the milk and margarine, adding the remaining nutmeg until smooth and creamy. Spread the mash over the quorn mixture. Make lines with a fork if you wish and sprinkle over the cheese. Put back in the oven for 20 minutes.
- Take out and eat--yum yum.
MEATLESS SHEPHERD'S PIE
I love shepherd's pie, but I no longer eat red meat. I came up with this to fulfill my comfort food craving. It is vegetarian and vegan. Fiance and male guest both loved it.
Provided by PBShakes
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Boil potatoes and parsnips until tender. Drain. Using a potato masher, mash potatoes and parsnips. Add soymilk, garlic, butter and mash until smooth. Salt and pepper to taste. Set topping aside.
- Heat oil in a medium-large pan. Add onion and carrot to pan and cook on medium heat until onions are soft. Add mushrooms and meat substitute and sauté for 4 minutes.
- In a small bowl slowly mix the flour into the vegetable stock. Add vegetable stock mixture and peas to pan.
- Mix in Worcestershire, sage, red pepper. Cook down to a gravy like consistency. Pepper to taste.
- Transfer filling to a oven proof dish, spread the potato parsnip mash over it.
- Bake uncovered for 30-35 minutes.
NOT SHEPHERD'S PIE (QUORN )
Steps:
- Preheat oven: 400°F 1. Mash the potato. Put aside for the topping. 2. Put the chopped onion in a saucepan with the oil to brown. 3. Make approximately 300ml of stock with water and the stock cube, and put in the saucepan with the Quorn mince, carrot, mushrooms and peppers. Boil. 4. Add gravy powder, herbs and pepper to the mixture, simmer for 10 minutes. 5. Place the Quorn mixture into a shallow casserole dish, and top with the mashed potato. Use a fork to rake up the potato slightly, this will help make the potato crunchy. 6. Cook in the oven for 30 minutes.
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