Quorn Vegetarian Cottage Pie Recipes

QUORN VEGETARIAN COTTAGE PIE

Steps:

• Preheat the oven to 180C, 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 puree, 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.

QUORN COTTAGE PIE RECIPE

Steps:

• Preheat the oven to 200°C/392°F
• In a large pan on medium heat, add olive oil and then onion, celery, and carrots, fry until softened, stirring occasionally
• Now, add your garlic and rosemary, cook for 1 minute, then add your chestnut mushrooms and stir
• Increase to high heat, add red wine and stir until evaporated
• Now, add in the soy sauce, tomato puree, and plain flour and stir to combine
• Next, add chopped tomatoes, passata sauce, and Quorn mince and stir to combine. Season with salt and freshly ground pepper, add your bay leaf and fresh thyme, and stir to combine
• Now, turn the heat to medium-low and let the Quorn mince filling simmer for approximately 15 minutes
• Add your potatoes to a pan of salted boiling water, and cook for approximately 15 minutes or until soft. Drain, add butter, milk, salt, and pepper, then mash until smooth and the consistency you prefer
• Remove the sprigs of thyme and the bay leaves
• Now place your filling in an ovenproof dish, ensuring it's spread evenly over the base
• Next, carefully spoon the mashed potato on the top of the filling. Make sure this is even and then drag a fork over it to make a lovely design
• Finally, take your grated cheddar cheese and sprinkle it evenly over the top of the pie
• Place in the oven and bake for 20 - 30 minutes until the topping is crisp, turning it halfway to ensure that it cooks evenly
• When it's cooked, the top should have browned evenly and you'll see the filling gently bubbling away
• Serve immediately with peas or mixed vegetables. Cottage pie heaven - enjoy!

GOLDEN VEGGIE SHEPHERD'S PIE

Steps:

• To make the sauce, heat 50g butter in a pan, then gently fry 2 chopped onions, 4 diced carrots, 1 chopped head of celery and 4 finely chopped garlic cloves for 15 mins until soft and golden.
• Turn up the heat, add 200g sliced chestnut mushrooms, then cook for 4 mins more.
• Stir in 2 bay leaves and 1 tbsp dried thyme, then add 500g green lentils. Pour over 100ml red wine and 1.7l vegetable stock - it's important that you do not season with salt at this stage.
• Simmer for 40-50 mins until the lentils are very soft.
• Season to taste, take off heat, then stir in 3 tbsp tomato purée.
• While the lentils are cooking, tip 2kg floury potatoes into a pan of water, then boil for about 15 mins until tender. Drain well, mash with 85g butter and 100ml milk, then season with salt and pepper.
• To assemble the pies, divide the lentil mixture between all the dishes that you are using, then top with mash.
• Scatter over 50g grated cheddar and freeze for up to two months or if eating that day, heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping is golden.