Quorn Cottage Pie Food

QUORN SHEPHERD'S PIE

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!

QUORN COTTAGE PIE

Steps:

• Boil the potatoes in salted water for 20 minutes until tender
• While boiling, fry the vegetables, adding them to the pan in the order listed.
• Then add all the sauce ingredients except for the corn flour. Once simmered for 5 minutes (or longer if you have time), add the corn flour and simmer until thick.
• Preheat the oven to 200C. Make the mashed potato by mashing the drained potatoes with the other ingredients.
• Put the sauce in the bottom of an ovenproof dish, add the mash on top. You can sprinkle with some reserved cheese if you like. Bake for around 20 minutes, until boiling and golden brown on top. Alternatively, freeze and defrost before baking or bake from frozen which will take longer to cook.

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!